This post may contain affiliate links. If you make a purchase through an affiliate link, I will earn a commission at no extra cost to you. Mama needs some moula to keep this lil blog a truckin’ so thank you for your support. Xo.
A plushy Ukrainian bun. Serve them alongside your other Ukrainian dishes with plenty of sour cream and butter.
Beet leaf buns, Baba’s way.
When I was creating this recipe, I did a bunch of research on beet leaf buns and found that typically, the recipes called for the buns to be baked in a casserole dish with cream. Now, I would never turn my nose up at the words “baked with cream”, however, my baba always baked these buns on a tray and served them like dinner rolls. This is the path I chose as well. I love dipping these plushy little buns in sour cream or using them to soak up that cabbage roll tomato sauce. Pls try that. Or slather them in butter! You deserve it.
For health. And less waste.
A google search told me that beet leaves have a zillion health benefits. What a lovely bonus! So basically, these buns are a salad. Lol. And! Whilst we are being so healthy, we aren’t tossing those leaves out in the bin after chopping them off your beets. Less waste – one bun at a time. Bonus.
Check out the recipe video below for a tutorial on how to make these soft beet leaf buns.
Soft Beet Leaf Buns
Ingredients
- 16 small or 18 large beet leaf buns rinsed and sliced in half along the centre stem, if large
- 1 cup warm milk
- ½ cup warm water
- 1 tsp sugar
- 2 tsp active dry yeast
- 3½ – 4 cups flour
- 2 tbsp melted butter
- 1 tsp sea salt
- olive oil for greasing
Instructions
- Start by washing the beet bun leaves thoroughly.
- Place your beet leaves into a large bowl top with very hot water.
- Let the beet leaves gently heat in the water for about 15 minutes. After 15 minutes, remove the leaves from the hot water and let dry on a kitchen towel while you make your dough.
- In a large bowl or stand mixer bowl, combine the warm milk, water, sugar and yeast. Whisk together and let sit for about 10 to 15 minutes or until the yeast mixture is bubbly and foamy.
- Once the yeast mixture is looking noice and foamy, add the flour, melted butter and salt.
- If you are using a stand mixer, affix the dough hook attachment and mix the dough on low speed until combined. If you are mixing the dough by hand, use a wooden spoon to mix until you reach a shaggy, mostly combined dough.
- If you are using a stand mixer, up the speed a couple notches and knead the dough until it has mostly pulled away from the side of the bowl mostly and looks smooth, or about 5 minutes. If you are mixing the dough by hand, turn the dough onto the counter and knead until smooth, about 15 minutes.
- If you are using a stand mixer, remove the dough hook and the dough from the bowl. Lightly oil the bowl and return the dough to the bowl. If you are mixing the dough by hand, lightly oil the bowl and return the dough to the bowl. Cover with a towel and let rise 1-2 hours or until doubled in size.
- Grease a baking tray with some olive oil and set aside.
- Once your dough has risen, give it a punch and turn it out onto the counter.
- Divide the dough into 16 pieces. Take once piece of dough and form it into a little log. Wrap a beet leaf around the dough. Place the bun onto the baking tray and repeat with remaining dough.
- Place a towel over the tray of buns and let rest until doubled in size, about 45 minutes to 1 hour.
- Preheat the oven to 350F.
- Bake the buns until golden brown, about 20 minutes.
- Let cool slightly but serve warm.
