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koldhævede gulerodsboller

No-knead overnight rolls with carrots and sunflower seeds (Danish "gulerodsboller")

Milena Stijović
Prep Time 5 minutes
Cook Time 18 hours
Total Time 18 hours 5 minutes
Servings 10 rolls

Ingredients
  

  • 12-15 g fresh yeast
  • 1/2 liter water
  • 50-100 g sunflower seeds
  • 2-3 carrots
  • 2-3 tbsp sunflower oil
  • 1-2 tbsp honey or sugar
  • 2 dl old-fashioned rolled oats
  • 2 dl whole wheat flour
  • 4-5 dl all purpose flour
  • 2 tsp salt

Instructions
 

  • In a large bowl, crumble the fresh yeast and pour in the cold water. Let it sit for a couple of minutes until the yeast has dissolved.
  • In the meanwhile, peel and grate the carrots.
  • When the yeast has dissolved, add carrots, sunflower seeds, honey, oil, oats and the whole wheat flour to the mixture and give it all a good stir with a wooden spoon.
  • Add 2 dl of all purpose flour as well as the salt and give it a good stir. From here, you're going to add more all purpose flour a little bit at a time, until you've reached the right consistency. You'll want it to be firm and hard to mix, kind of like a very thick oatmeal.
  • Cover bowl tightly with plastic wrap and let it rise overnight.

Next Day

  • Preheat the oven at about 200-220° and put some parchment paper on your baking sheet.
  • Take two spoons and use these to make random bun shapes.
  • Bake the buns for around 6 minutes, before turning the heat down to about 180°. Bake for 12-15 minutes, until the buns are golden and crisp on the outside, but fluffy on the inside.
  • If you are unsure, you can remove one roll and tap underneath. If there is a hollow sound it means it is baked. 
  • Let them sit for a while, before eating. Enjoy right away or freeze down for future use :)

Notes

 

Did You Try This Recipe?

 
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