The buns are soft and juicy, a bit sweet due to the carrots, but entirely without sugar... they are both healthy, easy, and really good!
Recipe for carrot buns with squash
A couple of evenings ago, I was preparing the boys’ packed lunches when I realized we had run out of some delicious bread for their afternoon snack… I was in the middle of one of my favorite TV shows, but bread they must have; thus, these carrot/zucchini rolls came to be, which can be mixed together during the commercial break and even without messy hands.
I made them off the cuff the first time, but they tasted so good!
And were gone in just 2 days.. so today I’ve recreated the recipe, this time with measurements, so you can also enjoy it.
The rolls are soft and juicy, a bit sweet due to the carrots, but entirely without sugar… they’re both healthy, easy, and really good!
Carrot/Zucchini Rolls (approx. 12 pieces)
Servings: pcs.
Carrot Buns with Squash
The buns are soft and juicy, a bit sweet due to the carrots, but entirely without sugar... they are both healthy, easy, and really good!
Ingredients
- 300 gram Water warm
- 25 gram Yeast
- 3 pcs. Carrots coarsely grated
- 0.25 pcs. Squash coarsely grated
- 55 gram Sunflower Seeds
- 75 gram Pumpkin Seeds
- 21 gram Honey
- 2 gram Cardamom
- 1 pinch Salt 1 pinch
- 375 gram Flour
Instructions
- Dissolve the yeast in the warm water.
- Add all other ingredients and mix well.
- You can just use a spoon.
- The dough should be slightly sticky but firm enough to hold its shape when you form a bun with the spoon.
- Let rise for 1 hour at room temperature.
- Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
- Put baking paper on a baking sheet and use a tablespoon to place round dollops of dough on the sheet.
- They can be a bit rustic, but should resemble a bun shape.
- Bake the buns for about 20 minutes until they are golden and sound hollow when you tap the bottom.
- Serve warm or save for the lunchbox.
- They stay delicious for 2-3 days when stored in a plastic bag.