Photography: Peter Cassidy
These flavourful rolls are begging to be buttered and dunked into a bowl of hearty soup on a bone-chilling day.
- 1 1⁄2 cups lukewarm water
- 1 envelope (21⁄2 tsp) instant dry yeast
- 3 1⁄2 cups white bread flour, divided, plus more for dusting
- 1⁄2 tsp sea salt
- 1⁄2 cup rolled oats
- 1 tbsp canola or rapeseed oil
- 2 medium carrots, finely grated
1 Stir the water and yeast together in a large mixing bowl until the yeast has dissolved. Add 21⁄2 cups of the flour and the salt, mixing quickly to form a dough. Turn out onto a lightly floured surface and knead well for a couple of minutes. Add the oats and oil, and continue to knead. Add the carrots and the remaining flour and knead for an additional few minutes, until the dough is soft, pliable and slightly sticky. Sprinkle with a bit of extra flour, cover with a clean tea towel and let rise in a warm place for 1 hour, or until doubled in size.
2 Punch down the dough on a lightly floured surface and divide into four portions. Divide each portion into three pieces and roll each piece into a ball, flattening them slightly. Dust all over with flour and arrange on two parchment paper-lined baking sheets. Cover with the tea towel and let rise in a warm place for 30 minutes.
3 Meanwhile, preheat the oven to 400°F. Bake the rolls until they have risen and are golden brown, about 15 minutes. Serve warm.
Makes 12 rolls
Excerpted from the Nordic Bakery Cookbook by Misa Mink. Recipes Copyright © 2018. Excerpted by permission of Ryland, Peters & Small. All rights reserved.
"Nordic Bakery Cookbook" by Misa Mink, $20, amazon.ca