The recipe I have for you today is a super simple one with very few ingredients. Beet Leaf Rolls and Bread Dough Filling. It sounds strange but the flavor is so damn delicious, you will keep going back for these little suckers until the casserole dish is dry. I know it’s little unique, but trust me, it will not disappoint!
Ingredients:
A couple bunches of beet leaves
Bread Dough:
1 teaspoon sugar
1/2 cup warm water
2 packages yeast
1/4 cup melted butter
2 cups scalded milk
4 cups warm water
8 cups flour
3 eggs, beaten
2 Tablespoon salt
1 Tablespoon Sugar
6 1/2 cups flour
Sauce:
1/2 cup butter
2 cups whipping cream
8 small onions (I used chives)
2-4 large cloves of garlic, finely chopped
2 handfuls of chopped fresh dill (this makes the whole dish)
Directions:
Make Sauce
1. Heat the saucepan over medium high heat, Melt butter.
2. Add onions (chives), garlic, dill and cream. Let it come to a boil and then reduce the heat.
Make the dough:
3. In a glass measuring cup or small bowl, dissolve 1 teaspoon sugar in 1/2 cup warm water, sprinkle with yeast and let stand for 10 minutes.
4. For bread dough : In a medium bowl, add together milk, the melted butter, dissolved yeast and 8 cups of flour, mix just until well combined. Cover with greased plastic wrap Let rise in a warm place until double in bulk (about 1 hour). Add beaten eggs, salt, sugar and remaining flour. Knead well until dough is smooth and Smear top with melted butter or oil. Let rise in a warm place until doubled. It will take about 2 hours.
To assemble:
5. Meanwhile, wash the beet leaves and blanch in boiling water for 30 seconds or until soft (especially if using mature leaves), then immediately drain
6. When dough has risen to double in bulk, Punch down take a walnut-sized piece of dough on a beet leaf and roll up (leaving sides open)
7. Place beet roll loosely in a pot to allow for dough to rise to doubled again. Arrange in layers, brush each layer with butter. Cover tightly
8. Bake in a moderate oven of 350 degree F for 45 minutes to 1 hour.
9.Serve with hot dill sauce or cream and onion sauce. ( If you like cook the holopchi with the sauce, you can pour over the beet leaf roll-ups. Than bake it until the sauce is bubbling at the edges.
A couple bunches of beet leaves
Bread Dough:
1 teaspoon sugar
1/2 cup warm water
2 packages yeast
1/4 cup melted butter
2 cups scalded milk
4 cups warm water
8 cups flour
3 eggs, beaten
2 Tablespoon salt
1 Tablespoon Sugar
6 1/2 cups flour
Sauce:
1/2 cup butter
2 cups whipping cream
8 small onions (I used chives)
2-4 large cloves of garlic, finely chopped
2 handfuls of chopped fresh dill (this makes the whole dish)
Directions:
Make Sauce
1. Heat the saucepan over medium high heat, Melt butter.
2. Add onions (chives), garlic, dill and cream. Let it come to a boil and then reduce the heat.
Make the dough:
3. In a glass measuring cup or small bowl, dissolve 1 teaspoon sugar in 1/2 cup warm water, sprinkle with yeast and let stand for 10 minutes.
4. For bread dough : In a medium bowl, add together milk, the melted butter, dissolved yeast and 8 cups of flour, mix just until well combined. Cover with greased plastic wrap Let rise in a warm place until double in bulk (about 1 hour). Add beaten eggs, salt, sugar and remaining flour. Knead well until dough is smooth and Smear top with melted butter or oil. Let rise in a warm place until doubled. It will take about 2 hours.
To assemble:
5. Meanwhile, wash the beet leaves and blanch in boiling water for 30 seconds or until soft (especially if using mature leaves), then immediately drain
6. When dough has risen to double in bulk, Punch down take a walnut-sized piece of dough on a beet leaf and roll up (leaving sides open)
8. Bake in a moderate oven of 350 degree F for 45 minutes to 1 hour.
9.Serve with hot dill sauce or cream and onion sauce. ( If you like cook the holopchi with the sauce, you can pour over the beet leaf roll-ups. Than bake it until the sauce is bubbling at the edges.
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