Ukrainian Beet Leaf Rolls Stuffed With Bread
Ukrainian beet leaf rolls, a bread dough-filled variation of traditional cabbage rolls, are baked until golden and served with a creamy dill sauce.
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Instructions
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Preheat oven to 350 F.
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Combine yeast, 1/4 cup warm water, and 1/2 teaspoon sugar; let stand 10 minutes.
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Mix milk, 2 cups warm water, 1 ounce melted butter, and the yeast mixture in a bowl.
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Stir in 4 cups flour until combined, then cover and let dough rise until doubled (about 1 hour).
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Punch down the dough. Add beaten eggs, 1 tablespoon salt, 1 tablespoon sugar, and the remaining 3 1/4 cups flour; knead until smooth.
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Grease the dough surface with melted butter or oil, cover, and let rise again until doubled (1 to 2 hours).
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Wash beet leaves, blanch them in boiling water for 30 seconds, then shock with cold water and drain.
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After the second dough rise, punch it down. Form walnut-sized dough portions into rectangles, place on beet leaves, and roll loosely, leaving the sides open.
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Line a Dutch oven with beet leaves. Layer the rolls, brushing each layer with melted butter or fat and sprinkling with salt; repeat, ending with brushed butter/fat and salt.
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Cover the pot and let the rolls rise until doubled (1 to 2 hours).
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Remove plastic wrap, cover the rolls with a layer of beet leaves and a buttered, tight-fitting lid, then bake for 45 minutes to 1 hour.
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While rolls bake, melt 2 tablespoons butter in a saucepan, stir in 2 tablespoons flour, and cook until bubbling.
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Whisk in broth, bring to a slow boil, and cook until thickened.
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Temper sour cream by whisking in small amounts of hot broth mixture, then whisk the tempered sour cream back into the sauce until smooth.
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Stir in 3 tablespoons chopped fresh dill, salt, and pepper; keep warm until serving.