Directions: |
Directions:To start you will need some bread dough and beet leaves. Let the bread dough rise until double in size. While waiting for the dough you can get the beet leaves ready. Wash them and spread them out to dry or use some paper towel to pat some of the water off. They do not have to be totally dry. It won't hurt anything if they are still a little damp. You don't want the leaves to be too small as it is hard to put very much dough on the leaf to roll up.
Take one beet leaf, lay it flat on the counter, then take a piece of dough about the size of a golf ball, roll it out in the shape of a sausage, lay it on the beet leaf and roll it up. Roll the leaf loosely because the dough will rise and come out the ends of the roll. If they are rolled too tight most of the dough will be outside the leaf.
While the rolls are rising and then baking, you can get the cream, onions and dill ready. You can use green onions or the regular onions or both. The green onions and dill give color as well as flavor. Bring the cream to a slow boil, add the onions and dill. Simmer until onions are pretty much cooked. When rolling the beet leaf, I break the center ridge or spine so you can roll it easier.
You can cook the rolls, then put them in the cream or put the rolls in a bowl or pan and pour the cream over the rolls or some people pour the cream on the rolls before they cook them. This requires quite a bit more cream and saturates the rolls. The choice is yours. |
This recipe for Beet Rolls is from