Breakfast rolls with carrots and sunflower seeds

Here's how:

• 1

  Melt the butter and add the milk. Let the dough mixture cool to 20 °C.

• 2

  Dissolve the yeast in the warm water, then add the syrup and grated carrots.

• 3

  Add salt and most of the flour—enough so that the dough is easy to work with. Knead the dough until it becomes shiny, smooth, and pulls away from the sides of the bowl.

• 4

  Sprinkle with a little flour and let rise in a lukewarm place, covered with a baking cloth, until doubled in size, about 30 minutes.

• 5

  Knead the dough on a floured work surface until it is shiny, smooth, and pulls away from the surface.

• 6

  Divide the dough into 24 equal pieces and place them spaced apart on a baking sheet. Let them rise in a lukewarm place, covered with a baking cloth, for 30 minutes.

• 7

  Preheat the oven to 225 °C.

• 8

  Brush the buns with a beaten egg and, if desired, sprinkle sunflower seeds on top.

• 9

  Bake the buns in the center of the oven for about 10 minutes. The carrot buns are done when they feel light.