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Carrot Buns:

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 all the night before ingredients. Mix well and cover with plastic wrap. Allow to rest for 1 hour then place into the refrigerator over night. The next morning remove from fridge and place on the counter for 3 hours. Now, combine the "Soaker" ingredients and allow to sit uncovered for 3 hours also. After three hours combine the "Day of" ingredients till well blended. Add in the night before and the soaker to the dough. You want the dough to be sticky and stick to the bottom of the bowl if your using a mixer. Knead the dough for 8 minutes. Spray the top with oil and cover with plastic wrap for about 2 hours or till double in bulk. Place some flour onto a table and pour out the dough onto the flour. Be careful not to deflate the dough. Sprinkle some more flour on top. Cover with plastic wrap for 20 minutes. Using a knife cut the dough into 4 oz pieces and place onto a parchment lined cookie sheet. Bake in a preheated 440F oven for about 20 - 25 minutes. Cool on a wire rack.