Ukrainian Beet Rolls have been an old family favourite for as long as we can remember. Granny would carefully build each beet roll, cover them with fresh garden dill and onion, then bake in a heavy cream. They were served hot at all of our special family dinners where everyone waited in anticipation to dish up! When the grandkids went off to college, she carefully made pre-cooked packages ready for them to reheat.
• 2 tbsp yeast
• 1/4 cup warm water
• 1/2 tsp sugar
• 1 cup warm milk
• 2 cup warm water
• 4 tbsp melted butter
• 7-8 cups flour
• 2 large eggs
• 1 tsp salt
• 1 tbsp sugar
• beet leaves
• 2 cups cream
• 1/2 cup green onions
• 1/4 cup finely chopped dill
1. To make bread dough, combine yeast, 1/4 cup warm water and 1/2 tsp sugar in a small bowl, mix well with a fork. Let stand for 10 minutes.
2. In a medium bowl mix warm milk, warm water, melted butter and yeast mixture. Add 4 cups of the flour and mix until well combined. Cover and set in a warm place (for about 1 hour) until doubled in size.
3. Punch down and add beaten eggs, salt, sugar and 3 1/4 cups of flour. Knead until dough is smooth. Cover and let rise until doubled. 1-2 hours.
4. Wash beet leaves then blanch in boiling water for 30 seconds before draining. Dry the leaves and set to the side.
5. Punch down dough then take a walnut sized piece, roll into a rectangular shape and place on a beet leaf. Roll up loosely and layer the rolls in a greased pan.
6. After the rolls are done rising, cover with cream and dill. Add chopped green onions if desired. Bake at 350 F for 45 minutes to an hour. Serve hot.
~ Heritage Farm
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