These hearty and healthy whole-grain breakfast rolls have shredded carrots as one ingredient, making them extra flavorful and juicy. Serve them for breakfast, lunch or dinner - they are guaranteed to be a hit!
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!