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.
1 small beet olive oil
5 tbsp unsalted butter, softened
¾ cup milk
1 tbsp honey
2 tsp active dry yeast
3¼ cups bread flour
⅓ cup all-purpose flour
1 tsp salt
1 tbsp water
poppy seeds, optional
sesame seeds, optional
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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.
Participated in the
Bread Challenge 2017