Rye #4 – Stress Free Carrot and Rye Breakfast Rolls

The reason these are called stress free buns is that you make the dough the day before and leave it to cool overnight – then grab it when you want it, shape your rolls and place them in a cold oven, turn it on and cook for 35 minutes – the result being amazing! While they are cooking you can go for a short run, take a shower or bath, play with the children, read the paper…what ever you fancy! And when your timer goes off, breakfast is served – stress free! Combine with a big mug of coffee, some orange juice, slice of cheese with a dollop of strawberry compote…heaven!!!!

As with all my rye recipes they are jam-packed with goodness! The seeds and carrot only add to it – and the children absolutely adore them.

I like to make the dough on a Friday afternoon – sometimes a double portion – then Saturday and Sunday breakfast becomes a treat and a really lovely time where we can sit together as a family and enjoy. There is nothing like a freshly baked roll in the morning.

This recipe is a mix of my Dad’s and my Mum’s – thank you both!

300ml (ish) luke warm water
15g fresh yeast or 1.5 tsp dry yeast
Drizzle of honey
250g rye flour
150g plain flour
1.5 carrots – grated
Handful sunflower seeds or more
1 tbsp olive oil
  • Pour luke warm water into a big bowl and dissolve the yeast – fresh or dry – in it with a wooden spoon
  • Drizzle honey in and stir
  • Add the flour – both types – stir to combine. What you want is a dough that is sticky but not runny. It should make your hands messy…but not too wet. You definitely do not want it too dry. So add the flour slowly and stir as you go.

  • Throw in the grated carrot and seeds, season with salt and add a bit of olive oil – about 1 tbsp
  • Put a lid or tea towel over the bowl and leave in a cool place. If you have a larder, great, if not the fridge is good. Walk away!
  • The day after, the dough will have risen and be spongy, it may also smell slightly sour and yeasty. That is fine! It will not have risen a lot as the rye flour is heavy.

  • Shape small dough balls with your hands and place the rolls on a lined baking tray – as mentioned earlier the dough will be sticky. Rolling each bun in a little flour will make it easier and neater – for a more rustic appearance, see note further down!

  • Pop in a cold oven, turn it to 225C and bake for 30-35 minutes
  • Let cool for about 10 minutes before eating

If you are lazy, or do not want to get your hands sticky, you can simply drop the batter onto the baking tray with a wooden spoon – this will give you a more rustic looking bun and it does not affect the flavour at all!

17 thoughts on “Rye #4 – Stress Free Carrot and Rye Breakfast Rolls

  1. SigneGT says:

    Found your picture on Tastespotting, these look absolutely amazing. It wont be long before I try them out myself. Thank you! 🙂

    – Signe of A Bite of Joy.

  2. Fresh Coffee says:

    Good post. I learn something totally new and challenging on blogs I stumbleupon everyday. It will always be helpful to read through content from other authors and practice a little something from other websites.

  3. Joanna says:

    Just wondering if you feel that these need the honey to bring out the flavours, or just because you like them a little sweeter? Thinking of subbing molasses, just to give it more of a dark rye colour…

    Now to just remember to prep them on a Friday night, instead of waking up on Saturday wanting fresh bread!

    • Appetite 4 Life says:

      I use honey because I like them a little sweeter and do not like adding sugar…feels more natural with honey.
      Let me know how it goes with the molasses! Interesting…
      If you like to wake up and throw dough together rather than prepping – go to my recipe section under breakfast – Sunday Morning Pastry –
      You can add whole meal or rye flower and seeds to that dough rather than white and have great buns…
      Good luck and thanks for stopping by!

  4. afracooking says:

    I had these for breakfast two days in a row now. So glad I made a double amount. I really liked them and will make them again. I think I will try if they still work with a little less yeast as I found the yeast flavour a iittle too powerful. Have you experimented with that?

    • Appetite 4 Life says:

      So pleased to hear it! And yes – you can easily use less yeast. I actually also use less now a days, often not weighing it at all. I sort of know what looks and feels right for me. Happy experimenting!


  5. Adelaide says:

    My goodness, these bread rolls are so fantastic- they are the first recipe with yeast that has ever worked for me!! Thank you so much! I used wholemeal flour and had them with honey for arvo tea. Really lovely 🙂

    btw. your rye and quinoa pastry is great as well; it’s so nice to find a good pastry recipe that has olive oil instead of butter. Please keep up the wonderful work.

  6. Alisa says:

    So happy to have found this blog, especially this great recipe for rye rolls. 🙂

    In other sites there is always the emphasis on pre-heating the oven.
    Your advice about baking 30-35 minutes sounds better . I usually bake them
    for 45 minutes at 190C. The end result is either too hard a crust or the rolls not cooked enough inside. Apparently the baking time is too low and the temperature too low.

    Wish me luck on my next batch of rye rolls !! 😀

    • Appetite 4 Life says:

      So nice with comments like yours! 🙂
      Hope your buns are a success – do let me know.
      Regarding the time and temperature; could be the texture that plays games with you too. If the dough is too wet it may need a little longer, conversely if too dry shorter. Trial and error at the start of a new recipe so do not give up! All ovens are different too…
      All the best and happy baking.

      • Alisa says:

        Hi Cecilie,
        Thanks for your quick reply 🙂

        My rye rolls were a success! I baked them for 35 minutes at 225C, using a convection oven with turbot fan. The crust was not too hard and it was dry and cooked inside. They freeze perfectly.

        You are correct. Trial and error is the key to successful baking!

        So many wonderful recipes here on your blog with an emphasis on health and nutrition. Next time I will try your recipe for quinoa rye seed quiche pastry

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