Beet Leaf Rolls
- 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)
- Wash the beet leaves and allow to wilt (in the sun works well).
- 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.
- Spray a large, shallow casserole with non-stick spray.
- Preheat oven to 350u0b0F.
- Divide dough into 24 small balls.
- 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.
- 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.
- Bake at 350F for 30-40 minutes until rolls are slightly puffed and golden.
dough, yeast, sugar, water, butter, salt, flour, rolls, beet leaves, fresh dill, chives, salt, sour cream, cream
Taken from www.food.com/recipe/beet-leaf-rolls-392032 (may not work)