Root Rolls

We developed the recipe for these hearty rolls five years ago with our very first cohort when we ran our pilot program in the Black Cat Café at Salem High in the summer of 2017! The goal was to create a healthy dinner roll with fruits and vegetables. After testing several variations, we came up with this - and it has remained on our menus ever since. This week, we are especially excited to be making them with freshly milled, local flour from Ground Up in Holyoke, MA. We hope you enjoy them as much as we do!

Root Rolls

Recipe yield: 1 dozen rolls

Ingredients:

  • 19 ounces all-purpose flour

  • 1 teaspoon dry yeast

  • 1 tablespoon salt

  • 2 tablespoon sugar

  • 4 ounces apple sauce

  • 1 ½ medium/large carrots, shredded

  • ¼ cup sunflower seeds

  • 10 ounces milk or water

Method of Preparation:

Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.

  1. Using a large bowl whisk together the milk, apple sauce and yeast

  2. In a separate bowl mix together the flour, salt, sugar, carrots and sunflower seeds

  3. Mix the dry and wet ingredients together and knead for 5 minutes

  4. Proof for 2 hours then knock the dough down and reshape

  5. Portion dough in 3 oz balls (should make approximately 12 rolls) Dust with flour and lay out on a baking sheet

  6. Preheat oven to 400 degrees; bake rolls for 12 minutes or until golden brown

Faith Emerson