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Carrot Buns

Delicious carrot-y orange colored bread rolls.  Vegan. 

Course Bread
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 2 hours
Servings 40 buns
Author Karen Carlton


  • 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


  1. 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.

  2. 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.

  3. Allow the dough to rise to double in size. Usually about an hour.

  4. 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.

  5. Shape each piece of dough into a bun shape and place on oiled cookie sheet. Allow to double in size again.

  6. 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.

Recipe Notes