Carrot Buns

Carrot Buns

Printable recipe card

These tasty carrot buns filled with whole grains and a smoky flavor of the malt are truly delicious. Perfect with a bowl of homemade soup or a wonderful beefy stew. Yummy!

Ingredients

Night before:

  • 1/2 cup bread flour
  • 1/3 cup warm water
  • 1/8 teaspoon instant yeast
  • 1/8 teaspoon salt

Soaker:

  • 1/2 cup six grain mix
  • 1/3 cup warm water

Day of:

  • 2 cups bread flour
  • 3/4 cup warm water
  • 1 1/2 teaspoon salt
  • 1 tablespoon malt or molasses
  • 1 1/4 cups grated carrot

Method

The night before combine 1/2 cup bread flour, 1/3 cup warm water, 1/8 teaspoon instant yeast and 1/8 teaspoon salt; till well mixed. Cover with plastic wrap, allow to rest for 1 hour, then place into the refrigerator over night or 12 to 16 hours. Afterwards remove from fridge and place on counter for 3 hours before making the buns. This will help to warm the mixture. Now, combine the "Soaker" 1/2 cup six grain mix, 1/3 cup warm water cover with plastic wrap and allow to rest at the same time the the night before mixture is warming. This will help the grains to soften.

Prep all your ingredients before beginning to make the dough. This will help to make things move faster. Now, add the flour to the mixing bowl. Once again I'm using a stand mixer because this dough is a very wet dough and difficult to mix by hand.

Add in the night before mixture and the soaker mixture. Now add the water, salt, instant yeast and malt/molasses. Mix on the Number one setting till well blended. Be sure to turn off mixer and with a wooden spoon stir the mixture to make sure all the flour is incorporated. Add in the shredded carrots and continue to mix for 6 -8 minutes on setting one. You want the dough to stick to the bottom of the bowl not the sides. So, if you need a little more flour, just add a tablespoon at a time till you get the right consistency.

Spray a bowl with oil spray and add in the mixed dough. Cover with plastic wrap and allow to rest for 1 - 2 hours or till double in bulk.

After the dough has doubled sprinkle a fair amount of flour on a flat surface. This dough is very wet so you will need about a half a cups worth. Pour out the dough carefully, trying not to deflate the dough ( DO NOT PUNCH DOWN ). Sprinkle a good amount of flour on top. Cover with plastic wrap and allow to sit for 20 - 25 minutes.

Using a dough scrapper or sharp knife cut the dough into about 4 once pieces. Try not to disturb the flour on top, because this gives the dough a good look after cooking. Place the buns onto a parchment lined cookie sheet.

Cover with plastic wrap and allow to rest for 30 minutes. Bake in a preheated 440 F oven for about 20 - 25 minutes.