Evergreen Recipes, recipes, Savory Pastries

bread rolls with carrots & zucchini

A while ago I have shown you my homemade bread rolls with carrots and zucchini on Instagram. And since so many of you have asked for the recipe, I finally have it today!

Since several months now, I am totally addicted to baking. And thereby I love to bake fresh bread and rolls. Because there is simply nothing better than fresh rolls or bread, isn’t there? And I know, at first it sounds quite time-consuming to always bake it yourself. But in my opinion, it isn’t at all.

homemade bread and rolls

Fresh and homemade bread has so many advantages! Not only does it taste the very best when it is fresh. Also, you can always have all the ingredients in stock at home. This way, you can spontaneously bake a loaf of bread or a few delicious rolls on any day and at any time. Therefore I recommend you to always have a few classic flours in stock at home. For example, a package of bread flour, a all purpose flour, and even a classic, very fine wheat flour. Even yeast is a great thing to have on hand at home. Next time, just buy a few more cubes and freeze them. Since you should always dissolve the yeast in warm water with a little bit of honey or sugar beforehand, you can defrost it directly. In addition, you can always refine your bread to sunflower seeds, pumpkin seeds, nuts or other seeds.

bread rolls with veggies

A great way to bake really juicy bread and rolls is to incorporate vegetables into the dough. And for this, in my opinion, carrots and zucchini in particular fit really well! Have you ever baked a bread with vegetables in it? If so, I would love to know which one you’ve used. When it comes to flour, I prefer to use a mixture of whole grain wheat flour and a 1050 spelt flour (which is a classic bread flour here in Germany) for these rolls. In general, however, you can also vary the flour here or use only one type of flour.

In principle, you have two options for preparing the rolls. Either you roast the sunflower and pumpkin seeds the night before, let them cool and then mix them with some water and salt and leave them covered overnight. This way you can finish the dough the next morning, let it rise and bake the rolls. So you have fresh rolls for breakfast at the weekend!

Alternatively, you can roast the seeds in the morning and then leave them covered for at least eight hours. Then you can prepare the dough and bake the bread rolls. I prefer to do this variant when we want to have them for dinner.

fresh bread from your freezer

I almost always bake a loaf of bread, rolls or my bagels on the weekend. But to make sure we have fresh bread throughout the week, I freeze most of it right after it has cooled down. Of course, I slice breads before that and I prefer to cut the bagels in half. So we could just take a slice of bread or a bread roll out of the freezer and put it on the toaster for a minute. And that really tastes like it’s freshly baked and toasted. Alternatively, you could just defrost the rolls overnight in the fridge and toast them briefly the next morning, so they’re nice and warm and crispy, too.

I hope you like the recipe and give it a try. I always appreciate your feedback or pictures of your creations. Also feel free to write me if you have any recipe requests, questions or suggestions.
Have fun trying it out and see you for the next recipe,

bread rolls

bread rolls with veggies

delicious homemade bread rolls with carrots, zucchini, sunflower and pumpkin seeds
No ratings yet
Prep Time 25 mins
Cook Time 30 mins
resting time 1 hr 30 mins
Servings 8 rolls
Calories 203 kcal


  • 1/4 cup sunflower seeds
  • 1/3 cup pumpkin seeds
  • 1 large carrot
  • 1/2 zucchini or the whole one if the zucchini is very small
  • 1 1/2 tsp salt
  • 1 1/2 cup wohle grain flour
  • 1 cup bread flour (spelt flour type 1050)
  • 1/8 oz active dry yeast (21g of fresh yeast)
  • 1 tsp honey
  • 3/4 cup lukewarm water


Prepare the seeds

  • Roast the pumpkin and sunflower seeds in a pan for a few minutes the night before or in the morning. Let them cool well and then cover them with a bit more than 1/8 cup of water (40ml) and half a teaspoon of salt for 8 hours or overnight.

Prepare the rolls

  • Grate the carrots and zucchini finely and squeeze out the water thoroughly with a kitchen towel. Dissolve the yeast with the honey in about 1/8 liter of lukewarm water and mix it together with the flour, the squeezed out veggies and the soaked seeds. Add a teaspoon of salt and continue to mix the dough well in a kitchen machine or with a wooden spoon. Add up to 1/4 cup of lukewarm water as needed. Then knead the dough briefly in the kitchen machine or with your hands and then let it rise, covered, in a warm place for an hour.
  • Then place the dough on a well-floured work surface, divide into 8 equal pieces and form them into small balls, flatten them a bit and place them on a baking tray lined with baking paper. Cover the rolls and let them rest for another 30 minutes.
  • Preheat the oven to 180°C / 375°F convection heat and bake the rolls for about 30 minutes. Be sure to put a bowl of water in the oven or use the oven's steam cooking function, if available.


nutritional values per serving (1 bread roll):
  • calories: 203 kcal
  • fat: 5,9 g
  • carbohydrates: 27 g
  • protein: 8.7 g


Calories: 203kcal
Keyword baking, vegan
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating