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Vegan Carrot buns

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Course Breakfast
Cuisine Danish
Servings 15 pieces

Ingredients
  

  • 3 dl plantbased milk e.g. oatmilk
  • 25 g fresh yeast
  • 2 tbsp sugar
  • 3 tsp salt
  • 450 g flour
  • 350 g carrots
  • 150 g sunflower seeds
  • 200 g whole wheat flour optional, you can also use wheat flour
  • A couple of tbsp plantbased milk for brushing

Instructions
 

  • Heat the milk till finger warm (it feels neither too warm nor too cold when you stick your littlefinger in it)
  • In a large bowl, combine milk and yeast and stir till the yeast has dissolved
  • Add sugar, salt, and non-whole wheat flour to the dough and stir
  • Grate the carrots coarsely
  • Add carrots and sunflower seeds to the dough as well and stir till well combined
  • Add the rest of the flour
  • Sprinkle the kitchen table with a bit of flour and knead the dough on the table
  • Put the dough back in the bowl and cover it with a dishtowel
  • Let the dough rise for about 1 hour on the kitchen table or during the night in the fridge
  • Roll 15 balls of the dough and put them on pieces of baking paper
  • Cover the buns with dish towels and let them rise for 30 min
  • Brush the buns with plant based milk and bake them for 15-20 min in an oven at 200°C

Notes

Store in airtight container or plastic bag to avoid dryness
For optimal texture: Don't store for more than a day or two
Suitable to be frozen