Oatmeal Rolls

1. Clean, peel, and finely grate 200g / 7.05oz Carrots. Mix 100g / 3.53oz tender Oats, 300g / 10.58oz Whole spelt flour, Carrots, and 21g / 0.74oz crumbled Yeast in a bowl. Add 160ml lukewarm water and 50ml / 1.69fl oz Rapeseed oil, and knead with a dough hook for about 5 minutes until a homogeneous dough forms. Cover the dough with a cloth and let it rise in a warm place for about 1 hour until it doubles in size.
2. Preheat the oven to 200°C (392°F) and line a baking sheet with parchment paper. With two wet tablespoons, portion out about 10 rolls from the dough, roll the dough pieces in the remaining 20g / 0.71oz tender Oats, and place them on the baking sheet. Bake the rolls in the middle of the oven for 22-25 minutes until golden brown.
3. Let the rolls cool on a wire rack. They stay fresh for 2 days in a plastic bag, but can also be frozen and thawed for consumption.