These are lovely soft and moist buns and they have a really interesting taste, so you could just have them on their own. I’ve made them for breakfast as they are much quicker than traditional white rolls. They are brilliant as burger buns as they are slightly dense and so stand up to a meat burger, and also keep well enough for a packed lunch the next day.
I’ve also made them with parsnip – which I actually preferred but my hubby said they were a bit sweet for him.
Ingredients – makes 6 – 8 depending on how big you want your buns
• 100ml cold milk
• 100ml boiling water
• 1 large egg
• 1 packet (7g) fast action yeast
• 175g grated carrot
• 1 medium onion finely chopped
• 500g strong white flour
• 50g cornflour
• 2 tsp fine salt
• 3 tsp cumin
• 2 tsp smoked paprika
• 50g unsalted butter cut into small pieces
• Poppy seeds to finish
1. Put milk and water into a bowl, beat in the egg. Stir in the yeast, carrot and onion.
2. In a large bowl measure the flours, salt and spices and rub the butter in until all the lumps have gone
3. Add the carrot mixture and stir well. This should be a wet and sticky dough so add more water if needed
4. Leave to stand for 5 to 10 minutes then Kneed. (I use a mixer, but if you are needing by hand oil your hands and worktop to prevent sticking
5. Loosely cover and leave for about 15 minutes, it will rise quickly due to the yeast being activated by the hot water
6. Knock back gently and form into balls, then prove until doubled in size (about 30 to 40 minutes)
7. Heat oven to 200, brush rolls with water and sprinkle on seeds, then bake for 25 minutes