Nothing against a fluffy wheat roll for breakfast, but some days you need a little more. More seeds, more whole grains, more substance! For days like these, there are sourdough rolls with carrots and lots of seeds. For the dough, I was inspired by a Kornspitz recipe that I am currently working on. A colorful mixture of linseed, sunflower seeds and rolled oats keeps you full for a long time and makes the seeded carrot rolls a healthy breakfast. A good portion of grated carrots provides sweetness and keeps the rolls fresh for longer. And the orange speckles in the dough simply put you in a good mood.

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Sourdough rolls for late risers – No yeast

As with most of my bread roll recipes, the dough for the carrot rolls can also be prepared the day before. The rolls then just need to be shaped and baked before breakfast. If you want even more convenience, you can also have a big baking day and freeze a batch of carrot rolls.

Easy carrot rolls overnight

I poured hot water over the seeds, rolled oats and grated carrot and allowed to cool to room temperature. Then I mixed all the ingredients together and allowed them to rest for two hours. Then it went into the fridge. Only 12 hours of fridge rest were actually planned. But well, then life intervened and 12 hours turned into 24, but fortunately it didn’t harm the dough.

I made it easy for myself when it came to shaping: cut the dough into pieces and shape them into round rolls. If you want to give the rolls a nice coating, you can roll the dough pieces over a damp kitchen towel and then dip them in rolled oats or seeds. Happy baking!

In three steps: How to make healthy carrot rolls with sourdough

1. Pour boiling water over all the ingredients and allow to cool completely. Soak the stale bread and blend.
2. Mix all the ingredients to form a dough and leave to rest. Allow the dough to rest at room temperature and then refrigerate overnight.
3. Shape the rolls and leave to rest. Preheat the oven and bake the rolls until crispy.

Ingredients: What you need for healthy carrot rolls without yeast

• Linseed, sunflower seeds and rolled oats for crunchy carrot rolls.
• Carrots, finely grated.
• Bread spice, coarsely ground, and salt for the taste.
• Water
• Stale bread for a soft crumb.
• Olive oil for a tender crust.
• Wholemeal spelt flour, freshly ground: Self-ground wholemeal flours have a richer taste and more nutrients compared to supermarket flours. However, they do not keep as long and should be used immediately after grinding. If you don’t have a grain mill*, you can of course also use store-bought flour. If you want to use more wholemeal flour than listed in the recipe, you will probably need to increase the amount of water. Wholemeal flours absorb more water than white flours.
• Wheat flour, brown flour or type 1050.
• Sourdough starter: It is not necessary to constantly feed the sourdough starter fresh, but the last refreshment should not be longer than a week ago. If you have a sourdough discard I will be happy to provide you with suitable recipes. My personal method is to feed my sourdough with an equal amount of water and flour. I use a mixture of wheat flour and wholemeal rye flour. If you choose a different water-to-flour ratio for your sourdough, remember to adjust the amount of water in the recipe accordingly. Here are some helpful tips to keep your sourdough starter vital and healthy at all times.

Helpful tools – My recommendations

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• A grain mill* for freshly ground wholemeal flour.
• A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
• You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
• A wooden rolling pin*.
• A steam tray consisting of a stainless steel oven mould* and lava stones*. The tray is filled with the stones and placed on the bottom of the oven during preheating. When you put your bread in the oven, pour hot water onto the stones. This creates steam, which ensures that your bread rises well.
• Baking steel* to make your bread, rolls and pizza nice and crispy.
• A stainless steel kettle* with different temperature settings for soaking ingredients.
• A sharp bread knife*.
• A stainless steel toaster* for slices of bread, toast and rolls.

You can find more product recommendations here.