Jyväskylä +3 degrees Celsius, mostly cloudy.
Sunrise 9:31 am, Sunset 2:47 pm.
This recipe is dedicated to Vitor, because he I promised it to him! Try it!
Carrot rolls are form of bred that I used to eat every time I visited my grandma. She was an excellent baker and cook. She used to manage feasts for other people. In Finland the feasts were expected to be grand and full of wonderful traditional food. This recipe unfortunately is not hers, because she never had time to give one to me. And now she can’t remember it anymore. But I can say that these carrot rolls are almost as good as hers! 
Ingredients:
5 dl milk
50 g yeast
1 ts salt
1/2 dl syrup
4 dl grated carrot
13-15 dl flour mix you want to use (I usually use something with grains in it)
100 g margarine or butter
from one portion you get 25-30 rolls
1. Make sure that the yeast dissolves in to the milk, which is as warm as your hand. Add salt, syrup and grated carrot.
2. Knead (mix) flour to the dough. When that’s done add soft margarine/butter to the dough. Let the dough rest and rise under baking linen until it’s duple it self (about half an hour).
3. Bake dough to the rolls and put them to damper which is covered with oven paper. Let them rise under plastic (for example old bread bag is fine, you can cut it open) about 15-20 minutes.
4. Bake rolls in 225 degrees on ovens middle level about 12-15 minutes.
Please, ask me if there’s something you can’t understand about the recipe. In this way I can improve it, if necessary.
