Scandinavian Carrot Bread Rolls / Carrot Bread Rolls / #BreadBakers

Carrot Bead Rolls are a perfect combination of sweetness and softness. The crumb is soft and sweet. The flavor of honey is apparent in every bite. Carrots add a lovely colour and texture The are rolls are addictive and best enjoyed warm with a generous lashing of butter.

Every morning, habitually the eyes drift towards the East. The horizon looked chaotic and a jigsaw of grey clouds and pink sky. The grey clouds and the Sun seemed to be locked in a battle. Some black bulbuls screamed and the Barbets flew heavily from one tree to another foraging and preening. The horizon kept changing colours and patterns and soon the pink began to turn golden. The clouds began to dissipate and soon disappeared. The Sun appeared bathing the forest in gold. There is something very healing about the sunrise. It seems to cure and eliminate the darkness within and outside.

Far in the forest, a baby langur and  mother langur sat huddled together waiting for the Sun.

A pair of Red-whiskered Bulbuls let out sonorous notes enjoying the warmth of the morning Sun.

Post lunch, we started prepping to make Carrot Bread Rolls.

The dough has carrots that add wetness to the dough. Add the warm milk slowly while kneading. If the final dough turns out sticky, add more flour to get a smooth and soft dough.

The dough will take a little longer to rise. Keep the dough and later the prepared rolls in a warm place.

Baking makes a home feel like home.  A sweet aroma wafted through as the rolls baked. The rolls are a perfect combination of sweetness and softness. The crumb is soft and sweet. The flavor of honey is apparent in every bite. Carrots add a lovely colour and texture The are rolls are addictive and best enjoyed warm with a generous lashing of butter.

Scandinavian Carrot Bread Rolls / Carrot Bread Rolls


  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 ½ cups finely grated carrots
  • ½ cup warm milk (plus a little extra if needed)
  • 1 tablespoon honey
  • 2 teaspoons instant dry yeast
  • 25 grams butter ( ¼ stick butter)


  1. Add honey to warm milk and stir to mix. Add yeast, stir and cover. Let sit for 10 minutes.
  2. In another large bowl, take all-purpose flour and salt, whisk.
  3. Add grated carrots. Mix well. The juice from the carrots will make the mixture look crumbly.
  4. Add the milk mixture gradually while kneading. The dough should be soft and a little sticky.
  5. When the dough almost comes together, add softened butter. Keep kneading till the butter is well incorporated into the dough and dough becomes smooth. If the dough is too wet and sticky, add a tablespoon of flour or more depending on the wetness. The dough should be firm enough to form rolls.
  6. Form a ball of the dough and transfer it to an oiled bowl. Tune around the dough so that it is coated with oil. Cover and keep it to rise in a warm place until double in size. It may take 1 – 1 ½ hour.
  7. Grease one 7x7 inch square pan.
  8. Punch the risen dough and divide it into two parts. From each half, pinch out 8 equal size balls of dough. Roll the balls and place them in the pan. Cover and keep in a warm place to rise until double in size.
  9. Bake in a preheated oven at 180 degrees C for 30-35 minutes or until the top begins to turn golden.
  10. Remove the pan from the oven and let cool for 10 minutes.  Brush the top with butter. Remove from the pan and cool in the rack.
  11. Serve.
Linking to #BreadBakers.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a
common ingredient or theme. 
You can see all our lovely bread by following our Pinterest board right here.
Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient.
This month the Bread Bakers are making Scandinavian Breads, a theme chosen by
Felice from All That's Left Are The Crumbs.

And don’t forget to check out all the amazing bread baked by our talented bakers-

  • Danish Rye Bread (Rugbrød) from A Messy Kitchen

  • Epcot School Bread from Simply Inspired Meals

  • Kanellangd from Amandie Bakes

  • Pönnukökur aka Swedish Pancakes from Food Lust People Love

  • Scandinavian Cardamon Cinnamon Rolls from All That's Left Are The Crumbs
  • Scandinavian Carrot Bread Rolls from Ambrosia

  • Swedish St. Lucia Saffron Buns from Sneha's Recipe

  • Vörtbröd (Swedish Wort Bread) from Karen's Kitchen Stories

  • NewerStories OlderStories Home


    1. As always, I love starting my mornings with one of your posts. They are always so soothing to the soul and these wonderful muffins sound soothing to the body.

    2. What a gorgeous color the rolls turned out, Namita! So light and fluffy. And as always, thank you for the window into your world.

    3. Gorgeous color! I have only baked a carrot bread once before as a color alternate twist with a beet dough alternate and you are right, beautiful texture. I can just imagine these awesome rolls, must give the recipe a try!

    4. I'm with Wendy. Your posts are so lovely and the photos are amazing. Your rolls look fantastic too!

    5. I love the golden hue that the bread has Namita! Beautiful carrot rolls these were on my to do list, must try them soon.

    6. I absolutely LOVE the color of these rolls, and they sound fantastic. Can't wait to try them!

    7. The rolls look beautiful! I generally can’t cook with maida for health reasons. Can I replace it with wheat or semolina?

      1. Hello! Yes, you may replace maida with whole wheat flour. The rolls will be a bit dense. You might require more liquid while kneading. Happy Baking!

    8. Rolls look beautiful .. can I use spelt flour instead of maida?

      1. Hello, you may use spelt flour. The rolls might not be very soft and springy. But definitely be healthy delicious. Happy Baking!