Soft Carrot, Orange and Tahini Rolls
Soft bakery-style rolls made with an enriched dough scented with grated carrot and orange zest, then swirled with a creamy tahini, honey and cinnamon filling. They bake up fluffy inside with a gentle citrus note and a golden finish, ideal for breakfast or an afternoon treat.
Ingredients
- 500 g wheat flour (for the dough)
- 120 g finely grated carrot (well escurrida si tiene exceso of humedad)
- 180 ml warm whole milk (100-110°F)
- 80 g unsalted butter, melted (divided entre dough and armado)
- 1 unit egg (for the dough)
- 7 g instant dry yeast (1 sobre)
- 60 g sugar (divided entre dough and relleno)
- 6 g salt (for equilibrar sabores)
- 2 cditas orange zest (of orange fresh)
- 90 g tahini (for the relleno)
- 45 g honey (for the relleno)
- 5 g ground cinnamon (for the relleno)
- 30 ml orange juice (for the glaseado ligero)
- 60 g powdered sugar (for the glaseado ligero)
- 12 g sesame seeds (for terminar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the warm milk at 38-43°C / 100-110°F with the instant dry yeast and 15 g (1 tbsp) of the sugar. Let it stand for 5 minutes until slightly foamy.
- 2
2. Add the wheat flour, finely grated carrot, egg, 50 g melted unsalted butter, salt, orange zest, and the remaining 45 g sugar to the bowl. Mix until a dough forms.
- 3
3. Knead for 8 to 10 minutes, until the dough is smooth and elastic. If it feels too sticky from the carrot moisture, dust with a small extra amount of flour.
- 4
4. Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for 45 minutes, or until nearly doubled in size.
- 5
5. Meanwhile, make the filling by stirring together the tahini, honey, ground cinnamon, and 15 g melted butter into a spreadable paste.
- 6
6. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 12 x 16 inches. Spread the tahini filling evenly all the way to the edges.
- 7
7. Roll up the dough from the long side into a tight log and cut into 10 equal pieces. Arrange them in a greased baking dish or tray, leaving a little space between each roll.
- 8
8. Cover the rolls and let them proof for 15 minutes more. Meanwhile, preheat the oven to 180°C / 350°F.
- 9
9. Bake for 25 to 30 minutes at 180°C / 350°F, until the rolls are puffed and golden on top.
- 10
10. Stir the powdered sugar with the orange juice until smooth. If needed, add an extra teaspoon of juice to loosen the glaze.
- 11
11. When the rolls come out of the oven, brush them with the remaining 15 g melted butter, let them rest for 10 minutes, then spoon the glaze over the top. Finish with sesame seeds before serving.
Chef tips
Grate the carrot on the fine side of the grater so it blends smoothly into the dough. For deeper flavor, lightly toast the sesame seeds before sprinkling them on top.
Substitutions
You can replace the honey with the same amount of maple syrup or mild molasses. Whole milk can be swapped for reduced-fat milk, though the crumb will be slightly less rich.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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