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I love making bread! I have spent my entire life eating homemade bread and love to try new recipes. Several years ago I came across a recipe in Taste of Home magazine. I love carrots and the idea of delicious carrot-y orange rolls was interesting to me. The first time I made the rolls, my family ate them so quickly that I knew the recipe was a keeper.
Over the years, I have modified this recipe to be a healthier version of the original recipe which contained a lot more sugar, oil, eggs, and all white flour. These rolls still disappear very quickly!
One ingredient in the recipe that I love adding to my bread is Vital Wheat Gluten Flour. This makes the bread texture light and fluffy and also makes it much less crumbly. If you don’t have vital wheat gluten flour, the bread will still be yummy but not quite as light.
My all-time favorite tool in my kitchen is my Bosch mixer. I have an old model that we purchased just after we got married – nearly 25 years ago! I use this mixer multiple times every week! The Bosch has a mixer and blender and food processor, so blending the carrot puree and mixing the bread is all with one machine in my kitchen.
The thing I love about making bread is that if you make more than you can eat in a few days, it freezes really well for up to 2 months! I use Ziploc freezer bags when saving some bread in the freezer.
We love these buns with burgers, toasted for breakfast, or with peanut butter and jelly.
You May Also Like These Recipes
- Vera’s Orange Knots
- Carrot Buns
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- Vegan Pumpkin Chocolate Chip Muffins
- The Best Lefse with Mashed Potatoes
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Delicious carrot-y orange colored bread rolls. Vegan.
- 4 tbsp dry active yeast
- 3 C warm water I use the carrot water in this total
- 4 C cooked carrots
- 3/4 C oil
- 3/4 C sugar
- 1 1/2 tbsp salt
- 1/2 C vital wheat gluten flour
- 6 C whole wheat flour
- 6 C white flour
Cook the carrots until soft. Allow them to cool a bit or cool them off by adding enough cool water to make 3 cups of liquid on the carrots. Measure the yeast into a blender and add the warm (not hot) water and carrots and blend until smooth.
Add the additional ingredients and mix well until the dough is moist but doesn’t stick to your hands. You may need to add a little more flour if the dough sticks to your fingers.
Allow the dough to rise to double in size. Usually about an hour.
Cut the dough into four equal pieces and then into 10 pieces from each section. A total of 40 pieces. These will make burger sized buns. If you want dinner rolls, you will need to make 80-100 pieces.
Shape each piece of dough into a bun shape and place on oiled cookie sheet. Allow to double in size again.
Bake at 350 for 15-18 minutes until golden on the top. Check them carefully since they are orange colored they can brown easily before you notice they are done.
My FAVORITE Kitchen Appliance!
Bosch MUM6N10UC Universal Plus Stand Mixer, 800 Watt, 6.5-Quarts with Bowl Scraper and Cake Paddles
Air Bake Cookie Sheets
AirBake Nonstick 2 Pack Cookie Sheet Set, 14 x 12in and 16 x 14in
Vital Wheat Gluten Flour
Red Star Active Dry Yeast, 2 Pound Pouch
Whole Wheat Flour
Wheat Montana Prairie Gold 100% Whole Wheat Flour (Pack of Two – 5 Lb. Bags)
9 thoughts on “Carrot Buns”
These look so cute and tasty! That first photo made my stomach growl!
Thank you! Enjoy the recipe.
I love carrots! I’ve made sweet potato biscuits before and think these will be just as wonderful!
Oh, sweet potato biscuits sound delicious as well! I’ll have to find a recipe.
i’ve never heard of carrot buns before! it’s great that you’ve made the original recipe healthier! thanks for sharing! 🙂
You’re welcome! Enjoy.
I’ve never heard of this before! Really interesting!
This is interesting. Never heard of a bread made with carrots like this. Just might have to try it!
Let me know how they turn out! 🙂