Scandinavian Carrot Bread Rolls

Carrot Bread Rolls :: my blue&white kitchen

Riding the 7 am train to university isn’t that much fun. {Although I should add that riding the 6 am train is even less fun.} But watching the sun rise over the horizon at 8 am from behind a train window? Oh boy! The way the first rays of light hit the sky, the fields, and the woods. The world stops for awhile and suddenly everything in life seems to make total sense. 

And so I sat there, in the 7 am train, eating my carrot bread roll filled with some butter and gruyere cheese, and was totally amazed by the golden October sunrise.

Carrot Bread Rolls :: my blue&white kitchen
Carrot Bread Rolls :: my blue&white kitchen
Carrot Bread Rolls :: my blue&white kitchen

I had made the carrot bread rolls the day before. Baking is one of those things that makes a home feel like home. When I was a kid, my mom used to make bread rolls topped with poppy seeds. They were my absolute favorites. I still sprinkle mine with these small pals.

Carrot Bread Rolls :: my blue&white kitchen
Carrot Bread Rolls :: my blue&white kitchen
Carrot Bread Rolls :: my blue&white kitchen

This recipe is an adaption from a recipe we once got from a family friend. The curd makes them extra luscious. However, once I forgot to add the curd but they still turned out great! This is my basic bread roll recipe. I usually make it a couple of times a month. Mostly after 9 pm. There’s something about baking late at night. Or then it's just a bad habit.

Scandinavian Carrot Bread Rolls

yields about 15 bread rolls

7 dl (420 g) dark wheat flour
4 dl (120 g) all-purpose flour
2 dl (120 g) rye flour
1 tsp fine sea salt
½ l lukewarm water
40 g fresh yeast
125 g quark or curd
50 g unsalted butter, at room temperature
1-2 carrots, coarsely grated
½ tbsp Scandinavian dark syrup {according to this site, it can be substituted by light molasses}

different seeds {like poppy seeds or sesame seeds}, to sprinkle
all-purpose flour, to dust

Combine all the flours and salt in a bowl and set aside. In a bowl of a standing mixer {or a large bowl if making the dough by hand}, combine the lukewarm water and crumbled yeast. Stir with a spoon until the yeast is completely dissolved. Gradually add the flour mixture and mix. When you have used up most of the flour mixture, add the butter, curd, carrots, and syrup. Mix. Add the remaining flour and knead until the dough comes together. Be sure not to overmix the dough! It will be quite sticky but that's alright. Adding more flour would yield dense bread rolls and we don't want that. Dust the dough surface with a little flour. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 15 minutes.

Meanwhile, line two baking sheets with parchment paper. With your hands, form about 15 equally sized smooth balls. You probably need to use a lot of flour to prevent the dough from sticking to your hands while forming the rolls. Place the rolls on a baking sheets, leaving enough space between them to allow for rising. Dust them with a little flour and cover with a clean kitchen towel. Let rise for a further 20-30 minutes.
Meanwhile, preheat the oven to 225°C (435°F).

Lightly brush the rolls with a little water and sprinkle some seeds on top. Bake in the preheated oven on the middle rack for 10-15 minutes, or until they are golden brown and sound hollow when tapped underneath. They are best enjoyed while still warm but will keep for 2-3 days {although they never have survived for that long}. For a longer storage, freeze them!

Carrot Bread Rolls :: my blue&white kitchen

P.S. As I sit here typing, large snowflakes are falling from the gray sky. The first snow has arrived. 

A Rainy Day and Plum Crumble

My Blue&White Kitchen

Lie on the bridge and watch the water flowing past.
Or run, or wade through the swamp in your red boots.
Or roll yourself up and listen to the rain falling on the roof.
It's very easy to enjoy yourself.

– Tove Jansson, Moominvalley in November


It was a rainy day. Rain on the roof, against the windows. Sometimes quite harsh, sounding like a drum roll. Then gentle again, like a whisper, quiet and peaceful. Rain. I love its smell, its sound, and the comfort it brings. Walking through a warm summer rain and getting completely soaked. Don't like to get wet? Maybe the Rain Room is what your dreams are made of. Cocooned and protected.

My Blue&White Kitchen

Fall cannot exist without crumbles - apple crumble, plum crumble, berry crumble, pear crumble... You name it! And because it was raining and it's fall and I had some plums sitting on my countertop, I decided to make a plum crumble. I don't know where the idea with coconut came from but it turned out to be just as good as I imagined. With a hint of cinnamon to give it a homey feeling. Served with a scoop of vanilla ice cream. Enjoyed in good company. A dream!


Coconut Plum Crumble

500 g (1 lb) plums, quartered
1 tbsp demerara sugar

60 g (2 oz; 2 dl) desiccated coconut
50 g (1 3/4 oz; 1 dl + 1 tbsp) rolled oats
40 g (1 1/2 oz; 1 dl + 2/3 tbsp) all-purpose flour
45 g (1 1/2 oz; 1/2 dl) demerara sugar
1 tsp cinnamon
pinch of salt
60 g (2 oz) unsalted butter, cold & diced

Vanilla ice cream, vanilla sauce, or whipped cream, to serve.

Preheat the oven to 190°C (375°F).

To make the crumble: In a medium-sized bowl combine the coconut, oats, flour, sugar, cinnamon, and salt. Using a pastry blender, a fork, or your hands, cut in the butter. You can make the crumble ahead of time. Just keep it refrigerated until ready to use.

Put the plums and sugar into a 21 cm (8") baking dish. Sprinkle with the crumble.

Bake on the middle rack for 30 minutes, or until the juices are bubbling and the topping is golden. Serve warm with vanilla ice cream, vanilla sauce, or whipped cream.