One of the most beautiful things to see at the farmer’s market this time of year are gorgeous bunches of rainbow carrots with their vibrantly green tops. The difference in taste between the carrots in plastic bags bought in grocery stores and fresh, local carrots in season is mind-boggling. 

Intoxicatingly sweet, yet with an earthy taste makes them a delicious meal just on their own—I love roasting them with some Norwegian sea salt, and perhaps a sprinkle of earthy spices or fresh herbs. They’re the perfect addition to grain salads or simply served with a dollop of pesto or horseradish dressing. So delicious! 

Of course, if you’ve got more of a sweet tooth, they’re delicious in carrot cake or carrot cake muffins and even added to your morning smoothie.

What else can you do with carrots? 

Grate them and add them to your savory baked goods such as breads and buns! 

Today I’m sharing my slightly revised recipe for gulrotrundstykker. These whole-grain, multi-seeded buns are fantastic to serve for breakfast or lunch, or as a side to your salads, soups, pasta dishes, and more. 

You’ll find rundstykker (the Norwegian word for savory breakfast buns or rolls) all over bakeries, restaurants, and homes in Norway. We typically top them with slices of cheese, deli meat, jam, or even karbonader.

There are a wide variety of rundstykker. Some are made with white flour, others with whole wheat, and still others with oat or rye flour. Some are plain while others are topped with different kinds of seeds. And so many more variations.

These vegan buns are extra juicy from the addition of the carrots, so no butter is needed in this recipe, making them even healthier. 

You can substitute carrots with any other fresh produce that’s in season—try zucchini (but make sure to wring out most of the water), shredded raw beets, or even parsnips or rutabaga when they come into season during the fall and winter.  

If you don’t have sesame or flax seeds on hand, try pumpkin or sunflower seeds or whatever you have available. The same goes for the flour, use whatever you have. There really are no strict rules here! 

Experimenting with bread and bun recipes is so much fun, I hope you try these vegan carrot rundstykker!

Carrot Rundstykker (Gulrot Rundstykker)

Makes about 20 rolls

Ingredients

10.5 oz (300 grams) carrots, finely shredded
3 ½ cups (400 grams) whole wheat flour
3 cups (360 grams) all-purpose flour
1 cup (150 grams) quick oats
½ cup (80 grams) flax seeds
½ cup (80 grams) sesame seeds
1 tablespoon sea salt
1 packet (2 ¼ tsp) active dry yeast
1 tablespoon maple syrup (or other sweetener)
2 ½ cups (6 dl) water
Additional oats, flax seeds, and sesame seeds for sprinkling on buns
Sea salt for sprinkling on buns (optional)

Directions

Add the shredded carrots with all the other ingredients to the bowl of a stand mixer fitted with a dough hook and combine on low speed until the dough comes together. If the dough seems loose or too wet, add a little bit more flour, or conversely, add a bit more water if too dry. Continue kneading for another 10 minutes. 

Cover the dough with plastic wrap or a clean kitchen towel and let the dough rise for about 1 ½ hours until doubled in size. 

In the meantime, line two baking sheets with parchment paper and set aside.

Transfer the dough onto a lightly floured work surface, and divide into 20-22 equal pieces. 

Roll each piece into a bun and place on the prepared baking sheets. 

Cover with a kitchen towel and let rise for another 30 minutes. 

Preheat the oven to 450°F (225°C).

Brush the buns with a little room-temperature water and sprinkle the tops with sea salt (if using) and a combination of oats, flax seeds, and sesame seeds. 

Bake one tray at a time in the middle of the oven for 15-20 minutes until golden on top. 

Remove from the oven and let cool on a rack before enjoying (or freezing!).

Serve with toppings of your choice.

These vegan gulrot rundstykker are a terrific addition to your breakfast or lunch table, in a Norwegian ‘matpakke” (lunch box), or with soup, stew, salads, and more!

Note: this is an updated version of my Whole Grain Breakfast Rolls With Carrots.

More Recipes To Try…

Norwegian Whole Grain Super Bread

Scandinavian Open-Face Sandwiches

Karbonader with Caramelized Onions, Mashed Peas and Stewed Vegetables