- 375 g carrots, 250 g finely chopped and the rest coarsely grated
- 2⅔ cups (400 g) white bread flour
- 2 teaspoons salt
- 1 sachet easy–blend dried yeast
- ½ cup (125 ml) low–fat milk
- 1 tablespoon extra virgin olive oil
- 1 cup (150 g) wholemeal bread flour
- 4 spring onions, very thinly sliced
- 1 egg, lightly beaten
- Steam the chopped carrots for 13 minutes or until soft, then drain and purée in a food processor or blender, or mash until smooth.
- Put the purée in a sieve and press out as much moisture as possible.
- Leave the purée in the sieve to drain.
- Mix the white flour, salt and yeast in a bowl.
- Heat the milk with ½ cup (125ml) water until lukewarm.
- In a large bowl, mix together the carrot purée, the milk and water mixture and the oil.
- Stir in the white flour mixture to make a very soft dough.
- Gradually mix in the wholemeal flour to make a dough that will form a soft ball.
- Knead the dough on a lightly floured surface for 10 minutes or until smooth but still soft and slightly moist.
- Lightly oil a large bowl and place the dough in it.
- Cover with plastic wrap and set aside in a warm place until doubled in volume (this will take about 2 hours).
- Grease two 20 cm round deep cake tins and line the bottoms with greased baking paper.
- Knock back the dough and knead for 2 minutes, then flatten it slightly.
- Sprinkle the grated carrots and spring onions over the top and continue kneading until they are well incorporated.
- If the dough is too moist, add extra flour.
- Cut the dough in half and cut each half into 8 equal pieces.
- Shape the pieces into smooth balls and arrange them in the prepared tins, one ball in the centre and the rest around the edge.
- Cover with a tea towel and set aside for about 1 hour or until doubled in volume.
- Preheat the oven to 200°C.
- Brush the tops of the rolls with beaten egg, then bake for 30 minutes or until golden.
- To test if the bread is cooked, tip it out of the tin and tap the base with your knuckles: it should sound hollow.
- If not, bake for a further 5minutes and then test again.
- Remove from the tins and transfer to wire racks to cool.
MAKES 16 ROLLS
Preparation: about 45 minutes, plus about 3 hours rising
Cooking: about 30 minutes