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Gulerodsbrud (Danish Carrot Rolls)

A recipe for Gulerodsbrud (Danish Carrot Rolls)! These rustic buns are filled with sunflower seeds and grated carrots.
Course Bread
Cuisine Danish
Keyword bread, buns, carrot, Danish, Denmark, egg, roll, sunflower seed
Prep Time 20 minutes
Cook Time 15 minutes
Resting Time: 1 hour 30 minutes
Total Time 2 hours 5 minutes
Servings 8 Rolls

Ingredients

Dough:

  • 1 1/4 cups (300 milliliters) lukewarm water 105-115˚F (40-46˚C), divided
  • 2 1/4 teaspoons (7 grams) active dry yeast
  • 4 cups (500 grams) all-purpose flour
  • 3 tablespoons (38 grams) granulated sugar
  • 1 teaspoon salt
  • 3 tablespoons (42 grams) unsalted butter softened at room temperature

Filling:

  • 1 large egg
  • 2.5 ounces (71 grams) hulled and unsalted sunflower seeds
  • 2 medium carrots peeled and grated, about 100 grams/3.5 ounces

Instructions

To make the dough:

  • In a small bowl, sprinkle the yeast over 1 cup (240 milliliters) of the lukewarm water. Stir and allow to sit until the yeast is frothy, about 10 minutes.
  • In the bowl of a stand mixer fitted with the dough attachment or a large bowl, combine the flour, sugar, and salt.
  • Mix in the frothy yeast with the water. Once incorporated, mix in the butter. Slowly add the remaining 1/4 cup (60 milliliters) lukewarm water as needed to create a soft dough.
  • On a lightly floured surface, knead the dough until soft and smooth. If it is too sticky to handle, add a little more flour (just enough to remove the stickiness- don't add too much or it will create tougher rolls).
  • Place the dough back in the bowl, cover with plastic wrap or a towel, and allow to rise at room temperature until doubled, about 1 hour.

To assemble:

  • Line a rimmed baking sheet with parchment or lightly grease.
  • Place the risen dough on a lightly floured surface and form a well in the center. Do not cut all the way through the dough.
  • Crack the egg into the well and add the sunflower seeds and carrots.
  • Pull the edges of the dough together over the filling and seal to close.
  • Use a dough scraper or large knife to cut the ball of dough into small pieces.
  • Bring the dough back together and press into a rectangle. Divide the dough into 8 pieces and arrange on the prepared baking sheet about 1 inch (2.5 centimeters) apart.
  • Cover and allow to rise at room temperature until puffed, about 30 minutes to 1 hour.
  • Preheat the oven to 425˚F (220˚C).
  • Bake the rolls in the preheated oven until golden, 14-18 minutes.
  • Allow to cool slightly on a wire rack before serving warm or at room temperature.