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soft beet leaf buns
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Soft Beet Leaf Buns

A plushy Ukrainian bun. Serve them alongside your other Ukrainian dishes with plenty of sour cream and butter.
Prep Time1 hour 30 minutes
Cook Time20 minutes
Rest Time2 hours
Total Time3 hours 50 minutes
Course: Appetizer, Bread, Dinner, Side Dish
Cuisine: Ukrainian
Keyword: Beet, Bread, Bun, Leaf, Rolls
Servings: 16
Calories: 137kcal

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.