Start by peeling the carrots and blending them with water until smooth.

In a mixing bowl, combine the blended carrots with dry yeast, apple cider vinegar, maple syrup, and spices. Then, add the oil and the remaining ingredients to the bowl at once.

Mix at medium/high speed in a kitchen machine or hand mixer for 15 minutes, or longer if desired, until the mixture is well combined and smooth.

Prepare a clean surface by lightly oiling it, as well as your hands. Carefully remove the dough from the bowl and shape it into 10-12 pieces, adjusting the size according to your preference. If the dough is too sticky, simply use more oil on your hands to help shape each piece into a round form with a gentle press.

Place the shaped dough pieces on a baking sheet. Brush the carrot bread rolls with beaten egg, then dip each one in a small bowl of oatmeal. Cover them with a cloth and let them rise for about 45 minutes.

For an extra crispiness on the surface of the bread, a helpful trick is to create steam in the oven. To do this, place an ovenproof dish filled with water in the oven while preheating.

Preheat the oven to 225°C. Bake the rolls for 25-30 minutes or until they are golden brown and fully cooked.

Serve the carrot bread rolls with your favorite toppings and meats