The last few days I have been doing a lot of baking. I made sweet as well as savoury yeast based buns and breads. When it comes to the baking itself, this time I used two vegetables as main additions: pumpkin and beetroot.
Beetroot is perfect not only for salads but it is also a great addition to buns or rolls. Although the dough for my buns was yeast-based, it probably took me less than an hour to prepare everything and that included the baking time.
Ingredients for beetroot buns.
- 40 g fresh yeast
- 300 ml lukewarm water
- 150 g beetroot
- 1 teaspoon of salt
- 3 tablespoons of olive oil
- 250 g buckwheat flour
- 400 g plain flour
- 2 tablespoons of flax-seeds
- 1 teaspoon of sugar
How to make beetroot buns.
Put the yeast in a cup, pour lukewarm water over it and stir until the yeast dissolves.
Sift plain flour, buckwheat flour, salt and sugar into a bowl. Pour olive oil over it and add the dissolved yeast. Knead the dough. After that, add the flax seeds and beetroot grated on a medium mesh grater. Knead for an additional minute, then set aside to rise. The dough should double in size.
Once the dough has risen, shape balls with a diameter of 4 centimetres. Place the balls on a baking sheet previously gently greased with oil.
Leave the buns for a few minutes to rise. Their size should be doubled.
Put the risen buns in an oven preheated to 180 degrees Celsius for 16 minutes.
Good to know when making beetroot buns.
My buns were of medium size. Depending on the size of the buns you make, you might need to keep them in the oven for a longer or shorter time.
I served the buns with a spread from cottage cheese and sun-dried tomatoes.
Do you like beetroot? If so, try our recipe for Eggs stuffed with beetroot.