Carrot Bread Rolls

Taste: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Detailed Steps for Making Carrot Bread Rolls

For the 50g of carrot puree, you will need about two carrots, approximately 120g in total.

Cut the carrots into small pieces, put them in a food processor or blender with a small amount of water.

It has turned into carrot puree. Here we need to separate the pulp from the water because it has been found that toast made with carrot juice is quite hard and has a slightly astringent taste. Bread made with just carrot puree is particularly soft and fluffy.

As shown, find a bowl, pour the carrot puree into a sieve, and slowly filter it with a small spoon. Take 50g of the filtered carrot puree and drink the separated carrot juice.

Put all ingredients except butter into the bread machine, starting with liquids, then sugar and salt, and finally flour. Dig a hole in the flour mound, add the yeast, and bury it.

Start the kneading program, approximately 30 minutes.

Pause at 20 minutes, add the butter, then continue for the remaining ten minutes.

Knead the dough, cover with a damp cloth, and let it rest for 40-50 minutes until it doubles in size.

Remove, deflate, then divide into 50-55g portions, knead into small dough balls, and let them rest for 10 minutes. Cover with plastic wrap during this time.

Roll out into a tongue shape, then roll up, pinching the seam tightly. Place in a baking pan to rise for 40-45 minutes. Cover with plastic wrap.

Once the bread rolls have risen, preheat the oven to 180 degrees Celsius for ten minutes.

Bake at 180 degrees Celsius for 16 minutes on the middle rack.