Carrot-Walnut Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 410 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 6.4 μg | (11 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 172 μg | (57 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 344 mg | (9 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 10 g |
Preparation steps
Peel the carrots and grate finely. Dissolve the yeast in 125 ml (approximately 1/2 cup) lukewarm water. Mix the flour, salt and sugar in a bowl, make a well in the center and pour in the yeast water. Mix with some flour from the edge, cover and allow to rest for about 15 minutes in a warm place. Add the butter, eggs, milk, chopped walnuts and grated carrot. Knead to form a smooth dough. If the dough is too moist, incorporate some more flour, if too dry, add some more lukewarm water.
Cover and rise for 1 hour in a warm place.
Preheat the oven to 200°C (approximately 400°F).
Knead the dough again and divide into 12 equal portions. Shape into rolls, place on a baking sheet lined with parchment paper, brush with beaten egg yolk and place a walnut on top of each. Bake in the preheated oven for about 40 minutes. Remove from the oven, cool and serve.
