Buns with carrot and sunflower seeds

I need to re-stock my freezer more frequently during the rowing season compared to Wintertime, as buns are an easy way to bring food, when going rowing right after work.

I have grated carrots and sunflower seeds for these buns, as a way of changing taste and texture of a standard bun recipe of the "usual" 1000 g flour to 700 g liquid such as water, milk or buttermilk. Instead of buttermilk you could use plain tap water, but I had some buttermilk standing in my refrigerator, which I needed to use instead of throwing it out.

After the first raising process at ambient temperature, you can store the bun dough cold in the refrigerator for 2-3 days, allowing you to have freshly baked bun every day in an easy way.

Buns with carrot and sunflower seeds: - 22-24 buns

• 30 g salt
• 25 g yeast
• 300 g whole grain wheat flour
• 700 wheat flour
• 2 tablespoons honey or sugar
• 350 g buttermilk/thick milk
• 350 g water
• 250 g carrots - grated
• 100 g sunflower seeds

1. First add the yeast, flours and salt into the mixing bowl of the mixer.
2. Start to whip on low speed, slowly add in the buttermilk, water and honey. Knead the dough on the mixer for 8 minutes.
3. Add in the grated carrots and sunflower seeds and knead for another 2 minutes
4. After the kneading process, let the dough raise warm for 1-1½ hour.
5. Divide the dough into equal size buns, I always a kitchen scale for this purpose in order to ensure equal baking of the buns, I target a dough amount of 80-90 g per bun.
6. Place the buns a baking tray covered with baking paper, and let the buns raise for another 45-60 minutes.
7. Heat up the (conventional) oven to 200'C.
8. Bake the buns at 200'C for 30 minutes in the middle part of then oven.