Carrot Rolls

Here's how:

• 1

  Wash and peel the carrot, then grate it.

• 2

  Crumble the fresh yeast into a bowl with the cold milk. Stir until the yeast has dissolved.

• 3

  Add the dry ingredients and knead the dough until it is smooth and elastic and pulls away from the sides of the bowl, about 10 minutes. Double that time if you're kneading by hand.

• 4

  Cover the mixing bowl with plastic wrap or a towel and let the dough rise for about 30 minutes.

• 5

  Divide the dough into 15 equal portions, shape into buns, and place them on a baking sheet lined with parchment paper. Cover and let rise for about 60 more minutes, or until they have doubled in size. Meanwhile, preheat the oven to 210 °C using standard top and bottom heat.

• 6

  Brush the rolls with water and top them with sunflower seeds.

• 7

  Bake in the middle of the oven for about 12–15 minutes, and let cool on a wire rack after baking.