Beet Leaf Rolls

Name: Beet Leaf Rolls
Ingredients: DOUGH; 1 teaspoon instant yeast; 1 tablespoon sugar; 3/4 cup water, lukewarm; 1 tablespoon butter or 1 tablespoon margarine, melted; 1/2 teaspoon salt; 2 cups flour; ROLLS; 24 beet leaves; 4 tablespoons fresh dill, chopped; 4 tablespoons chives, chopped; salt (fine kosher like Diamond Crystal); 3/4 cup sour cream; 3/4 cup cream (whipping or coffee)

14 ingredients

8 steps

Ingredients

DOUGH
1 teaspoon instant yeast
1 tablespoon sugar
3/4 cup water, lukewarm
1 tablespoon butter or 1 tablespoon margarine, melted
1/2 teaspoon salt
2 cups flour
ROLLS
24 beet leaves
4 tablespoons fresh dill, chopped
4 tablespoons chives, chopped
salt (fine kosher like Diamond Crystal)
3/4 cup sour cream
3/4 cup cream (whipping or coffee)

Directions

1

Wash the beet leaves and allow to wilt (in the sun works well).
2

In a medium size bowl, combine the yeast, sugar, water and butter. Add the flour and salt and stir to form a dough. It will be somewhat sticky. Add extra flour if it is too sticky. Cover and allow to rise for about an hour, no kneading required.
3

Spray a large, shallow casserole with non-stick spray.
4

Preheat oven to 350°F.
5

Divide dough into 24 small balls.
6

Form rolls by dipping each ball very lightly in salt, then in the chives and dill. Place the dough on a beet leaf and roll up. The rolls should not be too tight because the dough will rise during baking. Place the rolls in the prepared casserole.
7

Stir together the sour cream and cream. Add any remaining chives and dill to this mixture. Season with salt and pepper to taste. Pour over the rolls in the casserole.
8

Bake at 350F for 30-40 minutes until rolls are slightly puffed and golden.