Rainbow rolls

Vegetarian
Health score
13%
Rainbow rolls
50 min.
18
443kcal

Suggestions


Are you ready to elevate your baking game and delight your taste buds with a burst of color and flavor? Introducing Rainbow Rolls, a unique vegetarian treat that brings together the wholesome goodness of various grains and seeds with the vibrant hues of freshly grated vegetables. Perfect for gatherings or as a delightful addition to any meal, these rolls are not only visually appealing but also packed with nutrients.

Imagine taking a bite into a soft, warm roll that features the earthy sweetness of beetroot, the refreshing texture of courgette, and the comforting familiarity of carrot. Each bite is a celebration of natural flavors, supported by a blend of various flours that create the ideal bread base. The addition of seeds and nuts not only enhances the taste but also adds a satisfying crunch, making these rolls an impressive dish for any table.

Whether you're hosting a brunch, preparing a picnic, or simply craving some homemade goodness, these Rainbow Rolls are sure to leave an impression that lingers long after the last bite. With glowing colors and flavors that complement each other beautifully, they are a feast for both the eyes and the palate. Best of all, they are straightforward to prepare, taking just under an hour from start to finish. Dive into the world of vibrant baking and give this delightful recipe a try!

Ingredients

  • 250 flour plain white for dusting
  • 250 bread flour white
  • 500 bread flour 
  • yeast dried
  • 100 oatmeal 
  • 100 chia seeds mixed for sprinkling
  • 50 walnuts finely chopped
  • tsp baking soda 
  • 50 butter diced cold
  • 568 ml buttermilk 
  • 100 zucchini grated
  • 100 carrots grated
  • 100 beets raw grated
  • 18 servings milk beaten

Equipment

  • bowl
  • baking sheet
  • oven
  • baking pan
  • wooden spoon
  • kitchen towels

Directions

  1. Dust your largest baking sheet or tray with flour.
  2. Mix the flours, yeast, oats, seeds, nuts, bicarbonate and 2 tsp salt in a bowl, then rub in the butter with your fingers until it almost disappears.
  3. Pour in the buttermilk and 150-200ml water and mix quickly with a wooden spoon, then your hands, to form a dough. Divide into 3 and knead a grated veg into each to make a courgette dough, a carrot dough and a beet dough. Form each into 6 rounds with floured hands. Arrange, spaced apart, on the baking tray, cover loosely with oiled cling film, and leave to rise somewhere warm for 30 mins.
  4. Heat oven to 200C/180C fan/gas
  5. Brush the tops with milk or egg, scatter with extra seeds and bake for 30-35 mins until the bases are pale golden and sound hollow when tapped. Cover with a tea towel and leave to cool a bit this will keep them soft.

Nutrition Facts

Calories443kcal
Protein15.61%
Fat31.65%
Carbs52.74%

Properties

Glycemic Index
29.69
Glycemic Load
32.88
Inflammation Score
-8
Nutrition Score
18.978260952493%

Flavonoids

Cyanidin
0.08mg
Luteolin
0.03mg
Kaempferol
0.01mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:443.12kcal
22.16%
Fat:15.62g
24.03%
Saturated Fat:7.08g
44.26%
Carbohydrates:58.56g
19.52%
Net Carbohydrates:54.52g
19.83%
Sugar:14.33g
15.92%
Cholesterol:38.77mg
12.92%
Sodium:295.12mg
12.83%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:17.33g
34.66%
Selenium:30.69µg
43.84%
Phosphorus:400.15mg
40.02%
Calcium:387.94mg
38.79%
Manganese:0.75mg
37.57%
Vitamin B2:0.53mg
31%
Vitamin A:1462.96IU
29.26%
Vitamin B1:0.39mg
26.2%
Vitamin B12:1.47µg
24.5%
Vitamin D:3.1µg
20.67%
Magnesium:73.66mg
18.42%
Fiber:4.04g
16.15%
Folate:64.17µg
16.04%
Potassium:559.21mg
15.98%
Vitamin B5:1.4mg
13.99%
Zinc:2.05mg
13.69%
Vitamin B3:2.31mg
11.56%
Vitamin B6:0.22mg
11.17%
Copper:0.22mg
10.86%
Iron:1.68mg
9.33%
Vitamin E:0.48mg
3.21%
Vitamin K:2.27µg
2.16%
Vitamin C:1.72mg
2.09%