Tag: bun

Twisted Rhubarb Marzipan Rolls

Twisted Rhubarb Marzipan Rolls

These twisted rhubarb marzipan rolls are great any time of the year, because they have a freshness to them, but still taste like a sweet pastry treat. The dough is fluffy and not to doughy (I am not a big fan of cakes that have 

Twisted Cinnamon Rolls – crispy and soft

Twisted Cinnamon Rolls – crispy and soft

Crispy on the outside and soft on the inside – these twisted cinnamon rolls are mouthwatering delicious and suitable for any occasion. Oat flour goes amazing in these rolls to make them more crispy and dense in the texture. This also adds fibers. They are 

Carrot and sunflower seeds rolls

Carrot and sunflower seeds rolls

These crispy carrot and sunflower seeds rolls will give you a wonderfull start to your day and keep you going until lunch or even dinner. They are high in fibers and adding grains make them super rich in nutrients. The benefit of overnight rising is the wonderfull smell of freshly baked bread in the morning.

Carrot and sunflower seeds rolls

What you cannot see until they are baked is the amazing orange colour that the rolls gain from the beta carotene contained in carrots. A pigment that our body transforms into vitamin A and a fun fact is that having too much of this pigment can give your skin an orangy colour. This is especially visual in your palms and face – I have tried it, when snacking too many carrots everyday for a longer period.

The rolls can easily be frozen and enjoyed later on.

Carrot and sunflower seeds rolls

Rolls that are healthy and rich in fibers. The carrots give an amazing sweet taste to them and the carotene gives them the beautiful orangy colour – all naturally.
5 from 1 vote
Prep Time10 hours 30 minutes
Cook Time20 minutes
Course: Brekky
Servings: 25 rolls
Author: Luna Linnemann


  • 25 g fresh yeast
  • 600 ml water (lukewarm)
  • 1 tsp salt
  • 1 tsp maple syrup (optional)
  • 2 tbsp oil (I used olive)
  • 100 ml soy yoghurt (optional)*
  • 500 g all purpose flour (wheat flour)
  • 200 g quick oats
  • 200 g graham flour
  • 200 g carrot (~4 medium sized carrots)
  • 2 tbsp psyllium husk
  • 150 g sunflower seeds
  • 2 tbsp chia seeds (optional)
  • 2 tbsp flax seeds (optional)
  • 0.5-1 dl raisins (optional)

Topping/base suggestions

  • chia seeds
  • oats



  • Mix all the wet ingredients and the fresh yeast.
  • Grate the carrot and add this to the wet mixture. (If you like bigger pieces of carrot, you can shred it instead.)
  • In a seperate bowl, add all the dry ingredients and mix them together. *NB! If you do not have any soy yoghurt and leave it out, add less dry ingredients! The dough is suppose to be a bit sticky.
  • Combine the wet and dry mixtures and mix it for about 10 min. If you do not have a (hand) mixer, you can always use a large (wooden) spoon and mix it. The dough may be too sticky to knead it by hand.
  • Let it rise overnight in a cool place. (or during the day, if you are making them as a late afternoon snack)


  • Preheat the oven to 200°C (convection oven).
  • Prepare a baking tray with baking paper. You can sprinkle some seeds on to the baking paper in circles, where you want to place the rolls on top. This will give them a nice crunchy base.
  • Use a tablespoon to form the rolls and dip the spoon in a glass of cold water between each roll. (I am very lazy and do not care about a perfect round one. This will give the rolls to a homemade charm to them) Ad some seeds on top of the rolls.
  • Bake one tray of rolls for about 20 min.
  • Let them sit for 5-10 min before eating them. This way you will avoid soggy rolls.


* If you do not have any soy youghurt and leave it out, add less dry ingredients!

Did you make this recipe? Mention @cuminandyin or tag #cuminandyin