Danish Oat and Carrot Buns

30-40 servings


  • 300 g Gold&Green® Protein Granules
  • 16 g yeast
  • 550 ml warm water
  • 80 g sunflower seeds
  • 4 g sugar
  • 6 g salt
  • 20 g olive oil
  • 700 g flour
  • 250 g grated carrots ((squeeze some of the liquid out))
  • 2 eggs beaten
  • 40 g sunflower seeds


  1. Add the yeast to the water to bloom for 10 minutes, meanwhile add the ingredients for the dough together, mix on moderate speed and pour the water in. Knead for 7-10 mintues. Then transfer the dough to a large bowl and cover with a damp kitchen towel, proof for 1-2 hours until doubled.
  2. Once doubled roll dough into 60g balls and proof again for 30 mintues, then glaze with the egg wash and cover with sunflower seeds, bake at 210c for 20 mintues.

In this recipe we used: Protein Granule 6 kg