Linseed and Carrot Rolls | Food Designer Arlene

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce cost.

Start with a mixer using the dual hook attachment.

Add all-purpose flour and fresh shredded carrots to the mixer.

Mix until the flour coats the carrots.

Add the rest of the dry ingredients: yeast, baking powder, nutmeg, and linseed.

Add shortening and margarine to the mixture.

Mix again for 3 to 5 minutes to incorporate air into the ingredients.

Gradually add warm water while mixing on medium speed until the dough is soft and slightly sticky.

Let the dough rest for about 20 minutes.

Prepare the baking dish by greasing it with a mixture of equal parts melted shortening and margarine.

Lightly flour the surface for handling the dough.

Pull apart the dough to make small rolls and set them in the greased baking dish.

Let the rolls rest for another 10 to 15 minutes.

Preheat the oven to 350°F (175°C).

Bake the rolls until cooked and slightly brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens