Comments on: Mom’s Carrot-Flecked Dinner Rolls

By: Zucchini-Flecked Dinner Rolls « elizabethinthekitchen

Zucchini-Flecked Dinner Rolls « elizabethinthekitchen — Mon, 11 Jul 2011 00:31:42 +0000

[...] and didn’t make me feel as guilty for not using whole wheat flour. (Recipe adapted from 17 and baking) Makes 12 rolls Ingredients: 2 tsp dry yeast 1 1/4 cups water 3 1/2 cups unbleached flour 2 tsp [...]

By: Mariah

Mariah — Thu, 12 May 2011 15:51:29 +0000

Thank you for sharing this I am a vegetarian and need new recipes for try!

By: Recipes to Try (Breads/Rolls/Muffins) | Schmelly Eats

Recipes to Try (Breads/Rolls/Muffins) | Schmelly Eats — Thu, 26 Aug 2010 19:30:51 +0000

[...] to Try (Breads/Rolls/Muffins) Posted on August 26, 2010 by schmelly| Leave a comment Carrot-Flecked Dinner Rolls From 17 and Baking [...]

By: Elissa

Elissa — Tue, 16 Feb 2010 19:26:13 +0000

Harper – I think you could substitute (it’s a straight 1:1 substitution) but also keep in mind that all whole wheat flour will make the rolls a little denser and less well-risen. If you’re a fan of all whole wheat, I say go for it, but I myself would try 50% whole wheat and 50% unbleached to start, just to see how it goes :) And of course, come back and let us know how it turns out!

By: Harper

Harper — Mon, 15 Feb 2010 15:42:10 +0000

Hi Elissa I was wondering if I could substitute the unbleached flour for whole wheat flour?

By: Beth

Beth — Sat, 05 Dec 2009 00:06:21 +0000

I made these tonight for dinner!
In the end they were very tasty, but they definitely gave me trouble. The dough was more like batter, so I had to add about 1 1/2 c additional flour to it. And your’s/your mom’s are so much prettier than mine!

By: Elissa

Elissa — Wed, 18 Nov 2009 00:16:56 +0000

Kathryn Lambert – Thanks for the bread advice! I know I will get around to bread baking sometime, but at the moment cakes and cookies have more appeal. :) The carrots should be raw (think carrot cake.)

By: Kathryn Lambert

Kathryn Lambert — Tue, 17 Nov 2009 22:55:33 +0000

Do you use the carrot raw? I noticed you mentioned that you could use cooked onions as an alternative.

I have a wonderful recipe for onion-rosemary bread. I love to make it for Thanksgiving, it makes wonderful turkey sandwiches with leftover turkey.

If you can bake a cake or a cookie, you can bake bread. Bread is very forgiving! Bread is a little less scientific when compared to the careful measuring and weighing for baking sweets.

The first year I was baking on my own (a friend of mine taught me how to bake wheat bread when she visited me over a weekend. After that I was on my own.) I tried a sweet bread that called for condensed milk in the recipe. I made the bread and left it in a warm corner of my kitchen to rise. Hours later it had stubbornly refused to budge an inch. I had started the dough around 5 p.m. in the afternoon and around midnight when it was still a lump in my oiled bowl, I dumped it in the garbage can and called it a night.

The next morning when I went to cook breakfast I discovered the dough had risen overnight in the garbage and was HUGE! Of course the bread was a total loss — however I learned a valuable lesson: bread is forgiving. You can put dough in the fridge and it will rise overnight. You can punch down dough and leave to go grocery shopping, come back and punch it down again and it will still make a lovely loaf.

Seeing how you bake sweets so well… you should experiment with yeast breads! You’ll do great! Start with a nice Challah and have fun from there!

By: Amanda

Amanda — Thu, 20 Aug 2009 14:12:32 +0000

I made these last night and would like to share a few notes:

I used the finer setting for shredding the carrots; the smallest one to provide a shredded string, vs the grater side you’d use for parmesan cheese.

I used a Kitchenaid stand mixer with a dough hook set on low to combine and knead. Using the stand mixer requires far less water to be added to the mix. I added the 1/2 cup recommended up front, then only added 2-3 more tablespoons to obtain a “smooth but still sticky” dough.

These came out fantastic. I’d say the end result is a cross between the moist density of a traditional dinner roll and the lighter, fluffier density of a kaiser roll.

If you like this recipe, you might also like: http://ericksonblog.com/blog/2008/10/09/pumpkin-dinner-rolls-for-one-2/

By: Carrie

Carrie — Wed, 06 May 2009 15:49:36 +0000

I ended up making these over the weekend, and we loved them! They were so good. Thanks for sharing the recipe :)