Norwegian breakfast rolls or rundstykker are a classic on most breakfast and brunch tables at home, as well as in restaurants, cafes, and hotels.
Besides the breakfast table, these rolls are served on koldtbord (“cold buffet”), as an accompaniment to soups, stews, first courses, salads, pasta, and baked dishes.
In the old days, rundstykker were made only for special occasions and to impress when guests came over, but today they have almost become an everyday food.
Many people also include rundstykker in their nistepakke or matpakke (Norwegian word for packed lunch, a unique Norwegian concept that was invented in 1932)
These breakfast rolls can be made with white or whole grain flour, with seeds, grains, vegetables, and spices. The basic ingredients are often just flour, water, yeast, a little oil, and salt.
In my on-demand cooking class on my website, I demonstrate how to make another version of these delectable rolls as well as some typical and popular toppings.
As it was one of my most popular cooking classes to date, I decided to experiment a bit further with various recipes and came to think of a secret ingredient that many Norwegians use in these wonderful breakfast rolls…Carrots!
Carrots have been growing in Norway since 1660 and were initially used as medicine, against whooping cough among other conditions. Today, it’s one of the most consumed and utilized vegetables in the country, probably because it tolerates colder climates and serves as a nice side to many classic Norwegian dishes.
When it comes to baking, most of us may be familiar with shredded carrots in carrot cake, but what about savory baked goods?
If you are looking to incorporate more vegetables into your diet, either for yourself, your children, or your grandchildren this is a brilliant and delicious way to do so! I also recommend adding shredded vegetables to your bread loaves too.
What does this ingredient do?
It creates rolls that are much juicier, adds volume to the dough, and of course, as mentioned… is much healthier!
My recipe doesn’t include any oil because the carrots are used in place of fat, to add moisture and bind everything together. Genius!
Carrots are available year-round and are relatively inexpensive. It’s also a great way to get rid of carrots that are getting old.
Clean out your fridge and create these delicious rolls as a result, it’s a win-win!
Once you taste these rolls, you’ll wonder why you don’t use carrots more often in your meals.
Vel bekomme!
WHOLE-GRAIN BREAKFAST ROLLS WITH CARROTS
Makes about 20 rolls
3 cups (300 grams) carrots, shredded finely
2 ¾ cups (350 grams) organic whole wheat flour
2 1/2 cups (300 grams) organic AP flour
2 cups (160 g) quick oats
5 tablespoons (75 g) flaxseeds, crushed
5 tablespoons (75 g) sesame seeds
1 tablespoon kosher salt
1 packet (2 ¼ tsp) dry active yeast
2 ½ cups (6 dl) water
Add all the ingredients to the bowl of a stand mixer fitted with the dough hook on low speed until the ingredients are combined.
Add a little more flour if you think the dough looks a bit loose, or more water if it’s too firm. Increase the speed to medium and knead for about 10 minutes.
Cover the bowl with a lid or plastic wrap and let it rise for about 1 1/2 hours.
Meanwhile, line two baking sheets with parchment paper and set aside.
Transfer the dough onto a lightly floured surface and divide it into 20 equal pieces. Shape each piece into a roll and place them onto the prepared baking sheets.
Cover them with a couple of clean towels, and let them rise again for 30 minutes.
While the rolls are resting, turn the oven to 450℉ (225℃).
Before placing the rolls in the oven, brush them with water and sprinkle them with a mixture of oats, flaxseeds, and/or sesame seeds.
Bake in the middle of the oven for about 15-20 minutes until golden on top.
Cool on a rack before diving in!
WHOLE GRAIN BREAKFAST ROLLS WITH CARROTS
Ingredients
- Makes about 20 rolls
- 3 cups (300 grams) carrots, shredded finely
- 2 ¾ cups (350 grams) organic whole wheat flour
- 2 1/2 cups (300 grams) organic all-purpose flour
- 2 cups (160 grams) quick oats
- 5 tablespoons (75 grams) flaxseeds, crushed
- 5 tablespoons (75 grams) sesame seeds
- 1 tablespoon kosher or sea salt
- 1 packet (2 1/4 teaspoons) dry active yeast
- 2 ½ cups (6 dl )water
Instructions
- Add all the ingredients to the bowl of a stand mixer fitted with the dough hook on low speed until the ingredients are combined. Add a little more flour if you think the dough looks a bit loose, or more water if it’s too firm. Increase the speed to medium and knead for about 10 minutes. Cover the bowl with a lid or plastic wrap and let it rise for about 1 1/2 hours.
- Meanwhile, line two baking sheets with parchment paper and set aside.
- Transfer the dough onto a lightly floured surface and divide it into 20 equal pieces. Shape each piece into a roll and place them onto the prepared baking sheets. Cover them with a couple of clean towels, and let them rise again for 30 minutes.
- While the rolls are resting, turn the oven to 450℉ (225℃).
- Before placing the rolls in the oven, brush them with water and sprinkle them with a mixture of oats, flaxseeds, and/or sesame seeds. Bake in the middle of the oven for about 15-20 minutes until golden on top. Cool on a rack before diving in!
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