Icelandic skyr contains 4x more protein than Greek yogurt, making these carrot rolls accidentally perfect post-workout fuel.
Skyr-Carrot Rolls
Wake up to the delightful aroma of Skyr-Carrot Rolls, the ultimate weekend treat! With a satisfying crunch on the outside and a fluffy, tender center, these rolls boast a nutty flavor from flaxseeds and a burst of sweetness from fresh carrots. Perfect for brunch gatherings or cozy mornings, they’re a must-try for any breakfast lover!
Prep
15
min
Cook
15
min
Serves
8
people
Level
beginner
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1 mittelgroße Karotte, fein gerieben
🫙Pantry Staples(4)
- 4g frische Hefe (0.14 oz)
- 300 g Dinkelmehl Type 630 (2.4 cup)
- 200 g Dinkelmehl Type 1050 (1.6 cup)
- 1 TL Zucker (5 ml)
🧂Spices & Seasonings(1)
- 2–3 TL Salz (10 ml)
📦Other(3)
- 370 ml kaltes Wasser (12.5 fl oz)
- 50g Leinsamen (1.76 oz)
- 4 EL Skyr (60 ml)
👨🍳 Instructions
- 1
Dissolve the yeast in cold water along with the sugar.
- 2
Mix the flours, salt, flaxseeds, and grated carrot in a bowl and add the Skyr.
- 3
Add the liquid and stir briefly with a spoon - do not knead, just combine.
- 4
Seal the dough airtight and refrigerate for at least 8-10 hours (24 hours is also fine). Check the dough occasionally and let out some air if necessary.
- 5
On baking day, preheat the oven to 210 °C (410 °F).
- 6
Spoon the dough directly from the fridge onto a baking sheet (optional: use some semolina as a base). You can also fold the rolls to make them rounder.
- 7
Bake for 15 minutes (possibly longer, as this varies from oven to oven). For a crispy crust, add a small splash of water to the oven floor and close the door immediately.
💡 Pro Tips
- ✓Dissolve yeast in cold water (not warm) because the long fermentation time allows enzymes to develop complex flavors while preventing over-proofing during the 8-24 hour refrigeration.technique8-24 hours
- ✓Grate carrots on the finest setting to release maximum moisture and natural sugars, which feed the yeast and create a tender crumb without adding liquid sweeteners.ingredient
- ✓Avoid kneading this high-hydration dough because the skyr's acidity and long fermentation naturally develop gluten structure through enzymatic action.technique
- ✓Create steam by adding water to the oven floor within the first 2 minutes of baking to achieve maximum oven spring before the crust sets at 300°F internal temperature.timing2 minutes
- ✓Use semolina as a base because its larger granules prevent sticking better than flour while absorbing excess moisture from the wet dough without incorporating into the rolls.equipment
Share this recipe
Prep
15
min
Cook
15
min
Serves
8
people
Level
beginner
Share this recipe
Icelandic skyr contains 4x more protein than Greek yogurt, making these carrot rolls accidentally perfect post-workout fuel.
Skyr-Carrot Rolls
Wake up to the delightful aroma of Skyr-Carrot Rolls, the ultimate weekend treat! With a satisfying crunch on the outside and a fluffy, tender center, these rolls boast a nutty flavor from flaxseeds and a burst of sweetness from fresh carrots. Perfect for brunch gatherings or cozy mornings, they’re a must-try for any breakfast lover!
📝 Ingredients
Serves 8🥬Fresh Produce(1)
- 1 mittelgroße Karotte, fein gerieben
🫙Pantry Staples(4)
- 4g frische Hefe (0.14 oz)
- 300 g Dinkelmehl Type 630 (2.4 cup)
- 200 g Dinkelmehl Type 1050 (1.6 cup)
- 1 TL Zucker (5 ml)
🧂Spices & Seasonings(1)
- 2–3 TL Salz (10 ml)
📦Other(3)
- 370 ml kaltes Wasser (12.5 fl oz)
- 50g Leinsamen (1.76 oz)
- 4 EL Skyr (60 ml)
👨🍳 Instructions
- 1
Dissolve the yeast in cold water along with the sugar.
- 2
Mix the flours, salt, flaxseeds, and grated carrot in a bowl and add the Skyr.
- 3
Add the liquid and stir briefly with a spoon - do not knead, just combine.
- 4
Seal the dough airtight and refrigerate for at least 8-10 hours (24 hours is also fine). Check the dough occasionally and let out some air if necessary.
- 5
On baking day, preheat the oven to 210 °C (410 °F).
- 6
Spoon the dough directly from the fridge onto a baking sheet (optional: use some semolina as a base). You can also fold the rolls to make them rounder.
- 7
Bake for 15 minutes (possibly longer, as this varies from oven to oven). For a crispy crust, add a small splash of water to the oven floor and close the door immediately.
💡 Pro Tips
- ✓Dissolve yeast in cold water (not warm) because the long fermentation time allows enzymes to develop complex flavors while preventing over-proofing during the 8-24 hour refrigeration.technique8-24 hours
- ✓Grate carrots on the finest setting to release maximum moisture and natural sugars, which feed the yeast and create a tender crumb without adding liquid sweeteners.ingredient
- ✓Avoid kneading this high-hydration dough because the skyr's acidity and long fermentation naturally develop gluten structure through enzymatic action.technique
- ✓Create steam by adding water to the oven floor within the first 2 minutes of baking to achieve maximum oven spring before the crust sets at 300°F internal temperature.timing2 minutes
- ✓Use semolina as a base because its larger granules prevent sticking better than flour while absorbing excess moisture from the wet dough without incorporating into the rolls.equipment