Carrot Rolls in Dough
Thanks to abundant fiber, vitamins and minerals, the low‑calorie carrot rolls wrapped in dough are packed with green nutrients!
Ingredients
- 1100 g carrots (11 carrots)
- 500 g flour (Type 1050)
- 1 packet dry yeast
- Salt
- 3 tbsp olive oil
- 200 g turkey ham (10 slices)
- 10 tsp tomato paste
- 300 g low‑fat Gouda (10 slices)
- 4 tbsp milk (1.5% fat)
- 3 tbsp sesame
Instructions
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1.
Wash, trim and peel the carrots. Grate one carrot finely; set aside the others. Mix grated carrot with flour and dry yeast in a mixing bowl.
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2.
Add 200 ml lukewarm water, 1 tsp salt and the oil, and knead into a smooth yeasted dough using the mixer’s dough hooks. If the dough is too stiff, add a little more water.
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3.
Continue kneading until it no longer sticks. Dust with flour and cover; let rise at room temperature for about 30 minutes until doubled in volume.
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4.
Meanwhile bring 200 ml salted water to boil in a wide pot. Add the reserved 10 carrots, cover and cook over medium heat for 10‑12 minutes until al dente. Drain and let rest.
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5.
Spread 1 tsp tomato paste on each ham slice, top with one cheese slice, place one carrot in the middle, and roll up.
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6.
Divide dough into 10 equal portions and roll each into a long flat shape. Wrap around prepared carrot rolls, pressing firmly.
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7.
Line a baking tray with parchment paper. Brush dough rolls with milk, coat all around in sesame, and arrange on the tray. Bake in preheated oven at 200°C (fan:180°C, gas:3) on middle rack for about 15 minutes until golden brown. Serve hot or lukewarm.
