Red Beets Bun

Najat

Photo by Najat

These vibrant beetroot buns are as fun to make as they are delicious! The dough gets its lovely pink color from blended cooked beets, giving the bread a naturally sweet and earthy flavor. It’s a simple mix of pantry staples like flour, yeast, and oil, combined with the beet puree for a bit of color and nutrition. After letting the dough rise, you shape it into small buns, top with sesame seeds, and bake to perfection. They come out soft, colorful, and great for sandwiches or as a side. Plus, they’re super cute on the table!

2 h 20 min

26 Portions

Easy

Ingredients

Portions

DOUGH

150 g red beets, cooked

150 ml water

500 g flour, all-purpose flour

8 g salt, 1⅓ tsp

15 g granulated sugar

9 g instant yeast, dry yeast

60 ml sunflower oil

TOPPING

milk

sesame seeds

Tips

Feel free to fill the rolls with your favorite fillings!

Instructions

Place the red beets and water in a food processor and blend until smooth.

In a large bowl, combine the flour, salt, sugar, yeast, sunflower oil, and beet mixture. Mix well and knead for 10-12 minutes until smooth. Cover the dough and let it rest for 1 hour in a warm spot, or until it has doubled in size.

Once the dough has risen, divide it into 26 pieces (about 30 g each) and shape into balls.

Place the dough balls on a baking tray lined with parchment paper. Brush them with milk and sprinkle with sesame seeds. Let the red beet buns rise for another 30 minutes, or until they double in size.

Preheat the oven to 200°C (392°F). Bake the buns for 7-10 minutes. Keep an eye on the baking time, as ovens may vary. Once they come out of the oven, cover them with a tea towel to keep them soft.