I bake a lot of rolls. Any chance I get, I bake rolls…. I might have a problem.
Heat these little, hearty bastards up in the oven when you have people over for dinner, and im sure you will be asked for the recipe! And then, you will refer to me!…yay!… Of cause!!…… right?!?….. I can trust you, right?….
These color full rolls were baked upstate NY at what we refer to as “The Fort”… Or at least thats what my husband and his friend is calling it….boys…. We are renting an amazing house on the countryside with a couple of friends. Plus an english bull dog and a cat…. Its a full house with plenty of mouths. Perfect for my baking mania! Bring on the hungry people!
Perfect day for a drive….
Are we there yet!!!?????
- 2 large handfuls of fresh spinach
- 1 Large Carrot (or 2 small), grated
- 1/2 cup walnuts, chopped
- 1/4 cup sunflower seeds
- 1 package dry yeast
- 1 tsp agave or honey
- 1 tsp salt
- 3 cup Whole Wheat flour (or spelt)
- 2 cup All Purpose flour
Fill a large pot halfway with water and bring to a boil. Poor in spinach and steam it for 2 min. Then drain and finely chop.
In a large bowl, or a Kitchen Aid, mix water, agave and yeast. Let stand for 5 min, then add spinach, grated carrot and nuts.
Add the flours and salt and stir till its all incorporated.
Kneed the dough on a floured surface for 7-8 min. Add flour as needed, but you want the dough to be slightly sticky. If using a Kitchen Aid, first use the paddle to stir everything together, then change to the dough hook and kneed for 4-5 min.
When done, form the dough into a ball, place back in the bowl, cover with plastic wrap and place in a warm spot for 1 hour.
Roll each piece to a ball and place on a prepared baking tray. Cover with a rag and place in a warm spot for 30 min.
Heat the oven on to 400 degrees, while the rolls are rising.
Bake the rolls in the middle of the oven for 15-16 min. To check if they are done, tap on the top of them with a finger, if they sound hollow, they are done. Cool on rack.
Tagged: breakfast, carrots, filling, healthy, hearty, rolls, spinach, whole grain