I had these great rolls in Denmark last year and I was yearned to eat them again. They’re fairly simple to make and they combine the great taste of sunflower seeds and grated carrots which isn’t something I would have thought to do on my own. They’re a nice hearty roll that could easily be a breakfast or a meal with a soup or salad as a side. Though I would suggest mixing the seeds and carrots in to the dough in a bowl as it gets quite sticky otherwise.
Gulerodsbrud
In a large bowl, mix together the yeast, sugar, and water and allow to sit for 5-10 minutes until yeast has bloomed.
To the yeast add the flours, butter and salt. Mix until the dough comes together.
On a floured surface, knead the dough until smooth and elastic then transfer to an oiled bowl and allow to rest until doubled, about 1 hour.
Place the risen dough on a floured surface and form a well in the center. Crack an egg into the well and add the sunflower seeds and carrots then pull the edges over to seal the dough.
Use a large knife or dough scraper to cut the ball of dough into small pieces. Folding and scrape the dough back into a ball to mix the ingredients.
Divide the dough into 10 even balls and place on a coated baking sheet. Cover and allow to rise for an hour.
Bake for 15-18 minutes in a 220°C oven until edges become brown.