Ingredients

How to make it

  • Cut tops off beets. Remove stems and thick ridges. Save beetroot for another use.
  • Wash and dry leaves- If leaves are mature, wilt slightly for easier handling by scalding with hot water,Cool and dry.
  • Grease a round roaster or large casserole dish, or line with parchment paper.
  • Cut off small pieces of thawed bread dough (about the size of a walnut) and wrap each in a beet leaf, rolling loosely. If leaves are very small, use 2 or 3 per bun.
  • Place buns in layers, filling roaster half full. Sprinkle each layer with salt and drizzle with butter or oil.
  • Top with a layer of leaves, cover, and let rise in a warm place until double in bulk (1 - 1 1/2 hours).
  • Bake, uncovered, in pre-heated oven at 350F for one hour.
  • Fry onion and dill in butter over medium heat until soft. Add cream and simmer about 10 minutes.
  • When buns are done, remove protective layer of leaves. Pull buns apart, place on a platter, and pour the dill cream sauce over them. Serve warm.

Reviews & Comments 4

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  • drfisher 10 months ago
    Sounds delicious!
    I made some this morning! Can anyone tell me if these can be baked ahead and then reheated in a few days or should I just keep them in the fridge and bake later?
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    " It was excellent "
    valinkenmore ate it and said...
    Oh my - this sounds incredible! Thanks for the post.
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    " It was excellent "
    berry ate it and said...
    Sounds good!!!
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    " It was good "
    pixyqueen ate it and said...
    yummo...giving that a go!!!!!
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