These carrot buns are super soft, they taste amazing and are so pretty, as the carrots are grated and give a special carroty hue and streaks of color.
We love bread! We have four recipes we tend to turn to, but once in a while we do try a different recipe or change the ones we like.
For this carrot buns recipe we used the Brazilian Milk Buns Recipe.
What?
Yep. We took the milk buns recipe and changed a little to incorporate the carrots. The most obvious alternative would be to use the pumpkin rolls recipe, but since we wanted a slightly sweeter bread, the milk buns were a better option!
🥕 What makes these carrot buns special
We did not want to use cooked carrots. We thought that using raw carrots would give more color and flavor (cooked carrots tend to lose flavor). So we decided to use finely grated carrots.
We used the stand mixer fitted with the dough hook attachment to make this bread. The dough is not heavy, but the stand mixer makes things a lot easier. It is absolutely possible to make it by hand, but it will take longer and it will be (a little bit) messier.
Here at home eating vegetables was never a problem - no picky eaters here. But if you have a picky eater at home that does not like carrots, this can be a clever way to work around the problem.
We had these buns for breakfast, snacks and dinner! For breakfast they were perfect warm with some butter. For a snack we made a ham and cheese sandwich and for dinner we made hot dogs with them - and they were amazing!
🥪 What can I make with these Carrot Buns?
These carrot buns are like milk buns and you can use them the same way. You could make a sandwich, grilled cheese and even hot dogs. If you shape them round they can be used as hamburger buns. And they can be served with dinner, replacing a dinner roll.
Just try to resist not eating all of them as soon as they are baked. With some butter, they are delicious!!!
📋 Ingredients
To make carrot buns you'll need:
- milk
- dry yeast
- all purpose flour
- sugar
- butter
- salt
- carrots
- egg
🍳 How to make it
To make these buns you'll start by mixing warm milk and yeast in a cup and let it rest for 5 minutes, or untill it foams. Meanwhile mix other ingredientes in a large bowl. Add milk mixture and mix well.
Transfer dough to a floured surface and work it until you have a smooth dough (you may use a stand mixer with the dough hook). Shape dough into a ball, place it back in the bowl, cover with a dish cloth and let it rise, in a draft free place for 40 minutes - until doubled in volume.
Punch down dough, transfer from bowl to floured surface and cut in 16 equal pieces. Using a rolling pin, open the dough until about 1/5 of an inch thick. Roll it starting by the shorter side and place buns in a greased 10inx8in baking pan. Repeat with all dough pieces, placing them side by side in the pan (spread them so they occupy the entire pan, but leaving some space between them). Cover with a clean cloth and let it rise again, for 40 minutes.
After 20 minutes, preheat oven to 350F (180C). Beat he egg and brush it over the buns. Place them in the oven and bake for about 20 minutes. Remove from the oven, let them cool a little, then remove from the pan and let them cool over a wire rack - or serve warm.
❄️ How to store and freeze
These buns are so good you might not have many left! But the best way to store them at room temperature is in a plastic blag, so they don't dry out. If it is hot where you live, keep them no longer than 2 days at room temperature.
They also freeze very well! Place them in a plastic bag, close and freeze. To defrost, just leave them at room temperature for about 15 minutes, or microwave for about 20 seconds each (30 seconds for 2, a minute for 6). Always start with less time. Too much time in the microwave will make them tough.
📖 Recipe
Carrot buns
Ingredients
- 6.8 fl oz milk
- 2 tsp dry yeast
- 1.25 lb all purpose flour
- 3.35 oz sugar
- 2.1 oz melted butter
- 1 tsp salt
- 6 oz finelly grated carrots (2 medium carrots)
- 1 egg
Instructions
- Mix warm milk and yeast in a cup and let it rest for 5 minutes, or untill it foams.
- Meanwhile, mix other ingredientes in a large bowl.
- Add milk mixture and mix well.
- Transfer dough to a floured surface and work it until you have a smooth dough (you may use a stand mixer with the dough hook).
- Shape the dough into a ball, place it back in the bowl, cover with a dish cloth and let it rise, in a draft free place for 40 minutes - until doubled in volume.
- Punch dough down, transfer from bowl to floured surface and cut in 16 equal pieces.
- Using a rolling pin, open the dough until about 1/5 of an inch thick.
- Roll it starting by the shorter side and place buns in a greased 10inx8in baking pan.
- Repeat with all dough pieces, placing them side by side in the pan (spread them so they occupy the entire pan, but leaving some space between them).
- Cover with a clean cloth and let it rise again, for 40 minutes.
- After 20 minutes, pre-heat the oven to 350F (180C).
- Beat the egg and brush it over the buns.
- Place them in the oven and bake for about 20 minutes.
- Remove from the oven, let them cool a little, then remove from the pan and let them cool over a wire rack - or serve warm.
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