Let the dough rise in a warm place for about 1-1.5 hours, or until it has doubled in size. You can speed up this process by placing the dough in an oven with the light on or in a slightly heated oven (turned off after warming) for a cozy, draft-free environment.
5. Shape the Buns:
Punch down the risen dough to release air. Turn it out onto a floured surface and divide the dough into 8-10 equal pieces.
Roll each piece into a smooth ball and place them onto a greased or parchment-lined baking sheet, leaving a little space between each bun.
You can also shape them into slightly flattened rounds or traditional bun shapes depending on your preference.
6. Second Rise:
Cover the shaped buns with a clean towel and let them rise again for about 30 minutes, until puffy and nearly doubled in size.
7. Preheat the Oven:
While the buns are rising, preheat your oven to 375°F (190°C).
8. Egg Wash:
Once the buns are done rising, brush the tops with the beaten egg to give them a golden finish when baked.
9. Bake the Buns:
Bake in the preheated oven for 18-22 minutes, or until the buns are golden brown on top and sound hollow when tapped on the bottom.
If you like a slightly softer bun top, you can cover the buns loosely with foil during the last 5 minutes of baking.
10. Cool and Serve:
Remove the buns from the oven and let them cool on a wire rack. These buns are best served warm but can be stored in an airtight container for 2-3 days.
Optional Add-ins:
Nuts: Chopped walnuts or pecans can be folded into the dough for added texture.
Spices: A pinch of nutmeg, ground ginger, or cardamom pairs wonderfully with the carrots.
Serving Ideas:
Spread with butter, honey, or cream cheese for a delicious snack.
Use them as a savory bun with sandwiches or burgers.
For a sweet treat, enjoy them with a drizzle of icing or a dollop of fruit preserves.
These succulent carrot buns are a wonderful way to incorporate veggies into a soft, flavorful bread! They’re great for breakfast, tea time, or even as a side for your favorite meal. Enjoy!
