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These buns are pretty good. To give it more beet flavoring, I left the beet puree in larger chunks. This way when I bite into the buns, there will be little pieces of beets in them. I make the entire batch and freeze the buns I don't use for a later time. This recipe can also be found at gardengirlrecipes.com.

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Ingredients

1 small beet olive oil

5 tbsp unsalted butter, softened

¾ cup milk

1 tbsp honey

2 tsp active dry yeast

2 egg

3¼ cups bread flour

⅓ cup all-purpose flour

1 tsp salt

1 tbsp water

poppy seeds, optional

sesame seeds, optional

Step 1: Roast Beet

Coat the beet in olive oil, wrap in foil, and roast in oven preheated to 400°F for 45-60 minutes.

Step 2: Combine Beet and Butter

In a food processor, puree the beet and butter.

Step 3: Combine Warmed Milk and Honey

In a small saucepan, warm the milk to 90°F and stir in the honey.

Step 4: Add Yeast

Add the yeast and let sit until foamy, about 5-10 minutes.

Step 5: Beat Egg

Beat one egg and set aside.

Step 6: Combine Flours, Salt, and Beet Butter

In the bowl of a stand mixer, combine the flours and salt using the paddle attachment. Add the beet butter and mix on low to make crumbs.

Step 7: Add Yeast Mixture and Egg

With the hook attachment, add in the yeast mixture and the beaten egg and mix until a soft dough forms.

Step 8: Knead Dough

Knead the dough for 8 to 10 minutes.

Step 9: Shape Dough and Let Rise

Shape dough into a ball and place it in a large greased bowl. Cover with a damp kitchen towel and let rise for 1½-2 hours, until doubled.

Step 10: Divide Dough and Shape Into Balls

Line a baking sheet or two with parchment paper. Divide dough into slider buns (about 2 oz each). Gently roll each into a ball and arrange 2-3 inches apart on the prepared baking sheets.

Step 11: Let Rise

Cover loosely with a piece of plastic wrap lightly coated in nonstick spray. Let the buns rise in a warm place for 1-2 hours.

Step 12: Make Egg Wash

Mix the remaining egg with 1 tablespoon of water to make the egg wash.

Step 13: Apply Egg Wash and Toppings

Brush the buns with egg wash and sprinkle with sesame seeds or poppy seeds on top.

Step 14: Bake

Set a large shallow pan of water on the oven floor and bake in a preheated oven at 400°F, rotating the baking sheets halfway through baking, about 10 minutes. Transfer to a rack to cool completely.

<p>oooh I love the nice color that the beets gave this bread. Super pretty!</p>
<p>Natural food coloring :) Thank you.</p>
<p>Gorgeous color! It looks deliceous </p>
<p>Thank you :) Hope you get a chance to try it. </p>
<p>they are pretty but I wonder about the flavor. Beets are one of those veggies that I have trouble getting my boys to eat. Can you describe the taste?</p>
<p>Surprisingly they taste like regular hamburger buns. They are better than you would expect. You can't really taste the beet, at all. If you want more of a beet taste, I suggest leaving the beet puree in bigger chunks. I doubt your boys would even notice a difference besides the fact that they are pink. </p>
<p>I kind of liked the color--that is what caught my eye.</p>

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