Skip to main content

From A Year in Bread : Carrot Herb Rolls


I can't believe it's Thanksgiving already at a year in bread. Admittedly, they started in April and I had an early start in February working my way through their year. But I still can't believe I have baked so many breads already and it's only two more to go before their first year ends.

For October/November, the three bakers all baked holiday breads. Tempting choices of rosemary fans from Beth and yeast beer rolls from Kevin. But the third one is something I'd heard so much already about from fellow foodies. Plus I've never made anything savory with carrots before, least of all a bread. So Susan's Carrot Herb Rolls it was.

I followed the recipe religiously, except for substituting the three different herbs Susan used with just thyme (a great match for carrots, just so you know!). The rolls came out a beautiful color, and were so, so delicious. Of all the recipes I've tried from a year in bread so far, this one's going to be on my all-time favorite list.

And Kevin, I know you are mad at me because I always pick one of Beth's or Susan's. But I will break from never telling what's up for next month to let you know that the next two recipes are going to be yours. I did say I will save the best for the last, didn't I!
Labels:

Comments

chef and her kitchen said…
simran those rolls are yummy...I get these kind of spicy rolls in bangalore.But I really miss them here in mumbai..:)
July 15, 2009 at 10:47 AM
Anonymous said…
OOpa drooling.I bet that will taste heavan..perfect.
July 15, 2009 at 3:06 PM
CurryLeaf said…
Simran,they look lovely.I think I should try them as such rather than with replacers.Too tempting they look.
July 15, 2009 at 4:46 PM
Bindiya said…
These are just beautiful, loved the pic.
July 15, 2009 at 9:01 PM
Vanamala Hebbar said…
nice pic...bread roll looks v nice
July 15, 2009 at 10:32 PM
Rush said…
the carrot bread rolls look great..but cheeru liquor..i want it riteaway..is there any way i can make it and have it in a day or two..can wait more than that!!!
July 16, 2009 at 12:05 AM
Chitra said…
Looks very nice..:)Nice post..!!
July 16, 2009 at 10:39 AM
Rush said…
never mind sim..i pestered my other friends for the photos...they finally got some good clicks!! but i missed the lazer show clicks..noone cud get them :(
July 16, 2009 at 9:38 PM
prasukitchen said…
Hi Simran , thanks for stopping by ..i loved ur blog !!
July 17, 2009 at 12:43 AM
notyet100 said…
Rolls look so warm and yum
July 24, 2009 at 4:40 PM
kitchen queen said…
The carrot herb rolls look delicious and yummy.You can visit my blog view my recipes and give ur comments
August 27, 2009 at 12:51 AM
Post a Comment

Popular posts from this blog

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio...
17 comments
Read more

Bibimbap

This is the reason I love taking part in Taste & Create . There is so much new to learn and try when you meet new partners. This month, I am visiting Kitschow in Vancouver for a course in Asian cooking. She also tries a lot of other cuisines, but wok is her favorite way to cook. I first thought I'd find very little vegetarian choice at her place. But as luck would have it, she has recently done a lot of vegetarian cooking and eating for lent and I had a virtual rainbow to pick from. Everything looked so delicious it was tough to pick one. I picked the one with the cutest name : Bibimbap . Bibimbap is a Korean rice, usually topped with beef and vegetables but Kitschow made a vegan version for Lent. The recipe has three parts. First you cook the rice. Then, when it's almost done but is still moist, you arrange vegetables on top so it looks colorful and pretty. For the vegan version, Kitschow just put raw veggies there and let them cook in the steam. But I liked the i...
13 comments
Read more

Dukkah

Talk about myths busted. I went to Dubai planning to buy zat'ar, the fragrant herb and spice mix. And Dukkah, the interesting blend of nuts and spices. Not sumac, because I still have a pack left in my fridge. So zat'ar was easy - every Carrefour supermarket had that one. But no one had dukkah and I was like, how can they not have dukkah? It's a middle eastern thing, right! But well, they don't sell dukkah in Dubai, so I came back and armed with recipes from 10-odd blogs (all roughly the same), I set to make my own. The key to making dukkah is : line up all your ingredients, toast each of them separately in a heavy non-stick pan till they are fragrant and lightly roasted, then put everything in a blender and grind coarsely. This is your dukkah. Now dip your bread in olive oil, then dip it in dukkah and indulge. A final word of warning: this can be highly addictive. And finally, my list of ingredients: 1/4 cup almonds 2 tbsp coriander seeds 1 1/2 tbsp sesame...
14 comments
Read more