Saturday, January 25, 2014

Golden Rolls

I absolutely love these rolls. I think I've made them every 2-3 weeks for the past 6 months!
My husband even asks for them. It took awhile before I told him about the secret healthy ingredient.

Why I Love Golden Rolls

  • Bread maker friendly
  • So soft and yummy you don't need butter
  • Gorgeous golden color
  • Hidden veggie
  • Fits the "make half your grains whole" health suggestion

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2 cups sliced carrots
1 cup wheat flour
1/3 cup oil
1/4 cup brown sugar
1 tablespoon dry yeast (or a 2 ounce package of dry yeast)
1 teaspoon salt
1/2 cup water
1 egg
1 1/2 cup bread flour (or white flour)
1/2 cup oat flour (or any other flour of your choice)
Non-stick spray

Making Oat Flour

---- Oat flour is really easy to make from rolled oats or quick oats. To make 1/2 cup oat flour, just put 1/2 cup oats in your blender or food processor and pulse and blend until a flour consistency. Done.
You will want to make the oat flour before you puree the carrots or else your blender will be wet and not good for making flour.

Getting Started

The hidden carrots in these give them the pretty color and moist taste.

1. Put them in a pot of boiling water, stirring occasionally, until tender, 7-10 minutes.

2. While that's cooking, add the flour, oil, brown sugar, yeast, and salt to your bread maker.

3. Drain the cooked carrots in a strainer and run them under cold water for 30 seconds to cool them. You wouldn't want to accidentally cook the egg!

4. Put carrots, 1/2 cup water, and egg in a blender or food processor and puree. Check if it's the right temperature for yeast bread. It should be very warm but not hot, like a baby's bottle--about 100 F-120 F.
If needed, adjust (though I've never needed to).

5. Add the carrot puree to the bread maker and stir everything with a wooden spoon.
(My bread maker works better if you help stir at this point, which is easy. It is very good at kneading in more flour, which I love.)

6. Add the white flour and oat flour without stirring and turn the machine to the dough setting. Let run. (Time will vary by machine. Mine goes for 1 hour 20 minutes.)

7. Form dough into desired roll shapes on cookie sheets.
These are raw dough balls for round rolls, which is a favorite of mine. Just form the round balls and pull the seams to the bottom. It's okay for them to look a bit wobbly.

These are the same 4 rolls. The wobbly look baked right out of them!

This was another time I made the golden roll recipe and did crescent rolls with them. 

Sometimes this dough turns out really sticky. I wrote another post about working with sticky yeast dough.
To the left, dough balls before you flip.
To the right, already flipped dough balls.

8. When the dough is shaped, mist lightly with non-stick spray and let rise in a warm place until doubled in size, about 1 hour.

9. After 45 minutes, preheat the oven to 350 F.

10. Bake rolls 12-15 minutes until browned.

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