My mom used to make these Beet Rolls at least once a month. She’d make several dozen whenever she had fresh beet leaves and freeze them, if there were any left after dinner. These freeze very well. Try them dipped in Cream and Onion Sauce.
Basic Dough Recipe
2 Tbsp. instant yeast (i.e. Bakipan, Fermipan)
7-8 cups white flour
2 eggs (beaten)
1/2 cup plus 1 Tbsp. sugar
6 Tbsp. oil
1 tsp. salt
3 cups water (lukewarm)
Beet leaf tops (try to get fresh green leaves from young beets, if possible)
In a large mixing bowl, mix the yeast in with 4 cups of the flour. I use my Kitchenaid mixmaster.
Make a well in this flour mixture, add the eggs, sugar, oil, and salt. Using a mixing spoon or the dough hook of your mixer, stir to blend. I use the #2 setting on my mixer, gradually adding in the water, one cup at a time. Be sure to stop the beater and scrape down the edges. Blend well and add the remaining flour. The dough will be soft and pull away from the edges of the bowl. This may take up to 10 minutes of kneading.
Turn out onto your counter (lightly floured) knead a couple of more times before putting into another lightly oiled mixing bowl. Flip the dough over to coat it a bit with the oil that’s in the bowl. Cover with a tea towel. Punch the dough down and let it rise again for 15 more minutes.
After 30 minutes the dough will have risen to the top of the bowl, doubled in size. Turn it out on your lightly floured counter. Roll out and cut the dough into small pieces ( or pinch off about 2 Tbsp.) for each roll.
Wash the beet leaves and spin them dry. Set them aside to allow them to wilt a bit.
Spray a cookie sheet with Pam or brush with oil.
Roll the piece of dough by hand and wrap the beet leaf loosely around It. These beet rolls look similar to cabbage rolls. Fill the greased cookie sheet with one layer. Do not overlap.
Leave them to rise in a warm place for about 30 minutes. I do not cover them.
Bake for 15 – 20 minutes in a 350F. oven.
NOTE: This recipe can make 5 dozen rolls.
To serve the beet rolls, cover them when still hot with a Cream and Onion Sauce.
I fry 1 large diced onion until soft, add some heavy whipping cream and stir until its thickened. Add 1 Tbsp. chopped dill and pour over the rolls. Serve warm.