Carrot and Sunflower Seed Bread

Name: Carrot and Sunflower Seed Bread
Total time: 83
Yield: 12
Ingredients: 1 cup milk; 1 ¾ ounces fresh yeast; 1 egg; 3 ⅓ tablespoons olive oil; 1 ½ tablespoons white sugar; 1 teaspoon salt; 4 ⅓ cups all-purpose flour, or as needed; 2 small carrots, grated; 5 ½ tablespoons sunflower seeds; 1 tablespoon milk, or as needed

Recipe by Kristina Mulcahy Krogh from allrecipes.com

Lunch,Snack 1 Hr. 23 Mins.

Ingredients

12 servings

•

1 cup milk
•

1 ¾ ounces fresh yeast
•

1 egg
•

3 ⅓ tablespoons olive oil
•

1 ½ tablespoons white sugar

•

1 teaspoon salt
•

4 ⅓ cups all-purpose flour, or as needed
•

2 small carrots, grated
•

5 ½ tablespoons sunflower seeds
•

1 tablespoon milk, or as needed

Instructions

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
Brush tops of buns with 1 tablespoon milk.
Bake in the preheated oven until golden brown, 15 to 17 minutes.