Monday, August 27, 2012

Beet Leaf Rolls

This recipe idea is from my sister in law. I'm thinking she does a much better job at this, she has made these rolls many, many times throughout the years. Our methods probably vary a bit but regardless we found these beet leaf wrapped rolls to be quite delicious served up with a dill sauce. Next time you are mixing up a batch of buns give this a try. You will have fresh buns and a dish prepared for supper!

What you will need:
  • Your favorite bun dough recipe
  • Beet leaves, washed, dried and stems removed..using as many leaves as you want rolls.
Method:
  1. Once your bun dough has risen till double in bulk, pinch off small balls of dough.
  2. Stretching the dough to almost the size of the beet leaf, place dough on leaf and roll up loosely allowing for the dough to expand. Leave the ends open.
  3. Place approx 2 inches apart on a parchment lined baking pan and let rise till double.
  4. Bake in 375ยบ for 25 minutes or until exposed buns are golden in color and feel puffy and firm.
  5. To serve, dip rolls in dill sauce.  Or if you prefer you can pour sauce over the warm rolls.  
Dill Sauce:
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups cream (or you can use 1 cup cream and 1 cup milk)
  • 3 tablespoons freshly chopped dill
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste 
  1. In a saucepan over medium heat, melt butter, add flour and whisk till well combined.
  2. Add cream, whisking constantly till it comes to a boil. Cook till thickened, stirring frequently.
  3. Stir in dill, garlic powder, salt and pepper.

Print
from the kitchen of betty r
recipe file

8 comments:

  1. Wow, these look really cool! Something different - would love to try these, save some for later pretty please?!

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  2. I grew up eating holopchi (this is the Ukranian name for beet rolls) The sauce we made was a simple young onions and dill with cream. Pour sauce completely over the holopchi and the sauce is absorbed by the buns. yum. Not good for people on a diet.

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  4. I was a little leery at first to bite into one of these interesting "Ukrainian heritage" rolls ...however they were delicious, especially with the dill sauce! I love surprises like that! :)

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  5. Oh I had forgotten about these rolls, the first time I ever tasted them was when our dear sister in law Vienna made them....oh so very yummy!! Thanks for reminding me about the recipe! Got extra beet leaves for me??:)

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  6. Hello Betty

    My mother made these then poured sweet cream around them to bake. I've not made them myself, or even thought of them in years and years. I still don't know what she called them though, in Ukrainian. Many thanks for this!

    Sharon

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  7. My friend's mom made these when I was a kid. I love them. Thanks for the delicious memory!

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  8. We call them growing up " beet niks" and smoothered them in thickest farm cream, fried onions and dill sauce. Baked in the oven till most of the cream is absorbed up. Yummy. And definatly not a diet food. But a comfort food.

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