Carrots Again?!?! A Recipe for Multi-Seed Carrot Buns

Every time I open the fridge, that big, ugly bag of carrots is there—staring at me. Threatening to stay in there forever, or until I give in, cry at the waste and throw them out.

I’m determined to not let that happen. So I’ve been brainstorming all week about things I can make that require LARGE amounts of carrots. Soup, of course. (Diet starts Monday—need to be beach-ready by Jan. when I go to Peru!!) Better yet—BREAD!

Buns filled with finely grated carrot, ground flax seed, rolled oats, sunflower seeds, crushed hazelnut and slivered almonds. Doesn’t that sound lovely?

Oh, they really are! Chewy inside, crisp outside. Infused with nut and seed goodness throughout. I can’t say I taste all too much carrot but it does make the bread a soft, pretty autumn-orange color. One batch came out to 18 buns—too many for us three girls (and three boyfriends) to eat all at once. So I baked six and then par-baked and froze the rest.

Multi-Seed Carrot Buns (Adapted from a recipe courtesy of Green Kitchen Stories)

INGREDIENTS

1/2 package active dry yeast

1 1/2 cups warm water

3 dl plain yogurt

1/2 tbsp sea salt

1/2 tbsp sugar

2 large carrots, finely grated

3 tbsp sunflower seeds

3  tbsp rolled oats

3 tbsp crushed hazelnuts

100 g corn flour

750 g unbleached all-purpose or bread flour (I used 650 g bread; 100 g all-purpose)

DIRECTIONS

  1. Solve yeast in water.
  2. Combine all ingredients except flour, stirring well.
  3. Gradually add in the flour until completely combined.
  4. Knead the dough by hand for 5-10 minutes. It is a wet dough, so don’t worry if it’s still sticky. Place the dough in clean bowl, cover and allow to proof for about an hour, or until doubled in size.
  5. Once rise, gently punch down the dough and form into 15-18 buns on a parchment lined baking sheet. Allow to proof again until doubled in size.
  6. Pre-heat the oven to 420 F. Bake the buns for 15-20 minutes. (Mine needed the entire 20 minutes.)

The people at Green Stories suggest using these for tuna or egg salad sandwiches. Yum! Lunch tomorrow!!

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