BEET LEAF ROLLS

Beet Leaf Rolls image

Provided by Lille

Time 1h50m

Yield 24 rolls

Number Of Ingredients 12

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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
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)

Steps:

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 350°F.
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.

Nutrition Facts : Calories 81.9, Fat 3.6, SaturatedFat 2.2, Cholesterol 9.4, Sodium 131.5, Carbohydrate 10.5, Fiber 1.5, Sugar 0.7, Protein 2.3