Finnish Carrot Bread Rolls

¾ cup milk, warm
1 tbsp active dry yeast
2¼ cups all-purpose flour
½ tsp salt
¼ tsp SIDS CRAZY SALT
1½ cups carrots, grated
1 tbsp raw bush honey
25 grams butter, softened

Carrot Bread Dough:
Combine warm milk and yeast. Mix and set aside.
Combine all-purpose flour, salt, SIDS CRAZY SALT, grated carrots, and honey in a mixer bowl.
Use the paddle attachment to mix.
Once the yeast mixture is ready, add it into the mixer bowl and use a dough hook to mix.
Add butter and mix until the dough becomes smooth. If the dough is too wet, add a tablespoon of flour. (or two, one at a time)
Form the dough into a ball and place it into an oiled bowl.
Cover with a clean kitchen cloth and set aside until the size of the dough has doubled. (It generally takes at least an hour)
Preparing & Baking Carrot Bread Rolls:
Once the dough is ready, divide it into 12 equal portions and form each section into a ball.
Place each ball of dough on a baking pan lined with baking paper. Leave enough space in-between.
Cover with a clean kitchen cloth and set aside for 30 more minutes, until each roll has doubled in size.
Preheat oven to 200°C.
When the oven is ready, remove the kitchen cloth covering the carrot bread and place the baking pan in the middle of the oven.
Take the Finnish carrot bread rolls out of the oven after 20 to 25 minutes when their top turns golden in colour.
Set aside to cool slightly, then serve.
Notes:
Cook’s Tip #1: There is no need to use bread flour to get a moist carrot bread; all-purpose flour will give you excellent results.
Cook’s Tip #2: Do not grate the carrots too finely if you want to see bits of them in the bread rolls.
Cook’s Tip #3: You can substitute molasses for honey if you prefer.
Cook’s Tip #4: Do not hesitate to add a bit more flour if the dough is too wet. The wetness of the dough will depend on the moisture from the grated carrots.
Cook’s Tip #5: Manual kneading is completely fine if you don’t have a stand mixer.