Carrot Oat Wholegrain Rolls watermarked

I just have to share this recipe with you. The picture is a bit dodgy and doesn’t accurately represent how delicious, crunchy and beautiful these rolls are. Maybe I’ll be able to take a better picture of them next time I make them, because there will absolutely be a next time and many more to come. I adapted this recipe from a recipe by Maden i Mit Liv.

These rolls are right up my baking ally. They are easy, fast and non-messy to make. I didn’t even have to get dough on my hands. In fact, the messiest part was grating a carrot! Sometimes that is exactly what I need: Home-made delicious bread without any mess.

When I made the rolls a couple of weeks ago we ended up eating 7 out of the 10 during one afternoon/evening, they were just that good. When freshly baked they have a crunch to the edges and their insides are a wonderful mix of chewy, satisfying goodness. The grated carrot adds pretty colour, fibre and a subtle sweetness. Oats and wholegrain flour add more fibre and good taste. The durum wheat adds the wonderful crunch.

They are great as a side to dinner, for breakfast and for lunch as well. As is the case with almost all bread, they are best on the day they are baked. The day after they will have lost their crunch, but if you heat them in the oven or gently toast them and they will be almost as good as new again. I didn’t mind eating the leftovers without heating them to get back some crunch, as their taste is just really good on its own.

Speaking of the durum wheat, sometimes supermarkets place it with baking products and other times they place it in the pasta section. It is also known as semolina flour. I used De Cecco Semola di Grano Duro, which is available in most Dutch supermarkets and also readily available internationally.

This recipe will make 10 rolls and they are 4 SP per roll.


  • 1 medium carrot (ca. 75 g), grated on the coarse side of a box grater.
  • 100 g rolled oats.
  • 100 g wholegrain wheat flour.
  • 100 g durum wheat flour (also known as semolina flour).
  • 100 g normal wheat flour (also known as all purpose flour).
  • 300 ml body temperature water.
  • 2 tsp dried yeast.
  • 1 tsp fine salt.
  • 2 tsp liquid honey OR 2 tsp granulated sugar.


Peel and grate the carrot.

Measure out the rolled oats, wholegrain flour, durum wheat and white wheat flour in a bowl.

In a large mixing bowl pour in the water. Add the yeast and stir to dissolve. Add in honey (or sugar if using that) and salt. Stir to dissolve again.

Add in the grated carrot and all the flours and stir till a sticky and very thick porridge-like dough forms.

Cover the bowl with a clean tea towel or some cling film and let rise in a warm spot for 1 hour. If it is cold or drafty in your kitchen, I recommend doing this: Put the covered bowl in a cold oven and close the door. Turn on the light of the oven, but set no temperature. The heat generated by the lightbulb will give enough heat to make the small closed space of your oven a great place for dough to rise.

Line a baking sheet with baking paper or a silicone mat. Fill a small bowl with cold tap water and grab 2 spoons (I use 2 normal sized tablespoons – not the measuring spoon kind).

Dip your spoons in the cold water and use them to scoop out 10 rolls and place them on the baking sheet. Dip the spoons in water in between each roll. This will prevent the dough from sticking to the spoons.

Gently cover the rolls with the tea towel or cling film and let them rise on the counter top for 15 minutes.

Preheat your oven to 200C (392F) while the rolls are rising.

Uncover the rolls and bake them in the middle of the oven for approximately 20 minutes. They are done when they are golden brown and cooked through. To check if they are cooked through lift up a roll with an oven mitt and turn it over. Gently knock on the bottom with a finger and listen. If it sounds hollow it is cooked through.

Let the rolls cool on a wire rack and enjoy.


The rolls are nice both cold and still warm. Can be reheated in the oven or on a toaster.