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 times throughout the years. Our methods vary a bit but regardless we found these beet leaf wrapped rolls to be quite delicious served with a dill sauce. Next time you are mixing a batch of buns give this a try. You will have fresh buns and a dish prepared for supper.

Ingredients:

• 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 until 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 dough to expand. Leave ends open.
3. Place approximately 2 inches apart on a parchment lined baking pan and allow to rise until doubled.
4. Bake in a 375º oven for 25 minutes or until exposed buns are golden in color and feel firm.
5. To serve, dip warm rolls in dill sauce.  Or if you prefer pour sauce over rolls as they are baking.  

Dill Sauce:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups cream (or 1 cup cream and 1 cup milk depending on richness you prefer)
• 3 tablespoons dill, freshly chopped
• 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.