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Tasty sandwiches add a special flair to breakfast. The more colourful they are, the more they delight our senses. Original sandwiches make us find pleasure in the little things. If you wonder how to add magic to meals, we have a proposition for you. Red rolls with beetroot provide a perfect basis for sandwiches that enrapture with their colour and flavour. It is surprisingly easy to prepare them and their attractiveness on a plate make them disappear from it quickly. Beetroot purée provides them with a beautiful pink colour that looks excellent with spreads and lettuces. Homemade buns looking as if they came straight from a bakery are a guarantee of fresh bread and satisfactions from making them on one’s own.
Recipe for beetroot buns
Preparation:
Pour 50 mL of water over yeast and leave it for 10 minutes to dissolve. Peel the previously cooked and cooled beetroots, blend them into a smooth mass and leave it for 10 minutes to release excess juice to be drained afterwards. Put flour into a bowl, add salt, sugar, oil, yeast and beets. Add 300 mL of water to start. Add a little more water if needed when kneading. Knead the dough into a smooth, elastic mass that is relatively soft but does not stick to hands. Leave the kneaded dough in a warm place for an hour to rise (doubling in bulk). Afterwards, form rolls and leave them to rise in room temperature for 20-30 more minutes. Heat the oven up to 80-100°C and put buns into it. After the buns are inside the oven, increase the temperature to 200°C for 20 minutes. We recommended baking on a pizza stone. The finished buns will be excellent for preparing home burgers.
Please note:
Before putting the buns into the oven, they can be kneaded in such as way as to resemble Poznań buns or Kaiser rolls. The buns should get slightly ruddy on top, although this will be faintly visible.
Remember that in the kitchen, apart from a good recipe, it is also good to have a sense of humour, because then you may find that even the buns smile at you ;)
