Ukrainian Beet Leaf Holubsti #2

This recipe for Beet Leaf Holubsti #2  is similar to my other recipes Ukrainian Beet Rolls and  Ukrainian Beet Leaf Holubtsi

I often use a white bread recipe but here I am providing a recipe for soft buns.  The rising time is shorter.

Fresh Bun Dough:


  • 2 Tablespoons of Fermipan (or other fast rising instant yeast brand)
  • 4 cups all-purpose flour (plus 3-4 cups to add later)
  • 2 large eggs
  • 8 Tablespoons white sugar
  • 6 Tablespoons vegetable oil (Crisco, Mazola, or other brands)
  • 1/2 – 1  Teaspoon table salt
  • 3 cups lukewarm water

Beet Leaf Tops:

  • Purchase fresh beet leaves from your local market or grocery store, or if you are a lucky gardener, go pick your own from your garden.  Prepare by washing the leaves carefully and setting them out to dry on a tea towel until ready to use.

Note:  Beet leaves can be frozen for use at another time.  After you have washed them, pat dry onto a tea towel or paper towels.  Lay them flat and package in a zip lock type of freezer bag.  These can be stacked on each other and do not have to be a single layer.  To defrost, take out of freezer and allow to thaw.  They will be soft and pliable. Use within a day.

Cream Sauce (optional):

  • 1 cup fresh whipping cream
  • 3-5 cloves garlic, peeled and minced
  • 3 Tablespoons freshly chopped dill (dried dill is okay too)

Combine all of the ingredients and add to the rolls about 10 minutes before they are done.

To make the dough:  (Alternatively, use a Mixer with dough hook or as below)

Combine the 2 Tbsp. of yeast with only 4 cups of the white flour in a large mixing bowl.  Mix well ensuring that the yeast is well-distributed.

Add the next 4 ingredients into the flour mixture.  Stir just to combine and then slowly add the lukewarm water, one cup at a time.  This will be a watery mixture.

Again, one cup at a time, add the remaining 3-4 cups of flour.  When the dough is beginning to hold together, remove from the bowl onto our counter top.  Knead 5-8 minutes until a soft dough is produced.   A soft dough is a bit sticky but moldable.   It may be necessary to add a bit more flour if it’s too sticky.

After kneading, return the dough to the large bowl and cover with a damp tea towel and leave to rise in a warm place.  I often preheat my oven for a few minutes, then turn it off and put the bowl into my oven.   After 15 minutes, punch down the dough.  Return to the oven for an additional 15 minutes until it’s risen to almost double in size.

Pan preparation:

Spray on or brush a roasting pan with vegetable oil.


Preheat your oven to 350* F.

Pinch off dough into bite-size pieces and flatten on your counter.  A bit of flour will prevent it from sticking.

Lay a beet leaf that has been prepared on top of the dough.  Roll up, jelly roll style.  Place rolls side by side in the pan.

If you have a smaller roaster, do not worry.  The rolls can be stacked on each other.  When you are finished rolling, once again cover with a tea towel and let rise in a warm place for approximately 20 minutes.  Your roaster will be close to full as the dough has risen.

Alternatively, you can place your beet leaf down on the counter and put the dough on top of it.  Roll up and place in the roaster, as above.

Bake in the preheated oven.  Half way through the baking, add your Cream Sauce, and continue baking 10-15 minutes.

A total baking time for these beet buns is 30-40 minutes.