Crème fraîche rolls (sweet rolls)

Name: Crème fraîche rolls (sweet rolls)
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 200 g Carrots; 500 g Flour; 1 package (7 g) Dry yeast; 50 g Sugar; 1 pinch Salt; 75 g crushed almonds; 2 Eggs (size M); 80 ml + 2 tablespoons of milk; 150 g Fresh cream; 12 TSP Sugar crystals; 1 Egg yolk (size M); 7-10 Tbsp Flour; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

200 g Carrots
500 g Flour
1 package (7 g) Dry yeast
50 g Sugar
1 pinch Salt
75 g crushed almonds
2 Eggs (size M)
80 ml + 2 tablespoons of milk
150 g Fresh cream
12 TSP Sugar crystals
1 Egg yolk (size M)
7-10 Tbsp Flour
baking paper

Directions

1
Peel, wash and grate the carrots. Mix flour, yeast, sugar, salt, almonds and carrots. Add eggs, 80 ml milk and crème fraiche. Mix to a smooth dough with the dough hooks of the hand mixer. Shape the dough into a ball and let it rise under a cloth for about 1 hour in a warm place. Roll the dough again on the floured work surface.
2
Form into a roll and cut into 12 pieces of the same size. Form into balls, fill each with 1 teaspoon of decorating sugar and close them tightly again. Place on a baking tray lined with baking paper. Whisk the egg yolks and 2 tablespoons of milk and spread the rolls. Cut the rolls slightly with a sharp knife and let them rise for another 10 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes
3
1 hour 10 minutes waiting time