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Beetroot Bread Rolls with Walnuts

Prep 25 min·Cook 25 min·Total 120 min·12 servings·VEGETARIAN·180 kcal
Beetroot bread rolls with walnuts from above on a striped towel, one roll cut open with butter

Ingredients

For 12 rolls

  • 500 gr (18 oz.) all-purpose flour
  • 2 tsp salt
  • 1 tsp dry yeast
  • 100 gr (3.5 oz.) beetroot (raw, peeled)
  • 200 ml (scant 1 cup) lukewarm water
  • 1 Tbsp honey
  • 50 gr (1.8 oz.) walnuts (roughly chopped)

Equipment: stand mixer with dough hook (or strong hands), blender or immersion blender, large bowl, baking sheet with parchment paper, knife and cutting board

Instructions

Make the dough

  1. 1.Mix the flour, salt and dry yeast in a large bowl.
  2. 2.Peel the beetroot, chop it roughly and purée it finely in a blender with the lukewarm water and the honey.
  3. 3.Add the beetroot purée to the flour mixture and knead everything by hand for about 10 minutes, or with a stand mixer for 5 to 6 minutes, into a smooth, elastic dough.
  4. 4.Add the chopped walnuts and briefly knead them in.

Let it rise

  1. 1.Cover the dough and let it rise in a warm place for 1 hour until it has visibly risen.

Shape the rolls

  1. 1.Preheat the oven to 200°C (392°F) conventional heat and line a baking sheet with parchment paper.
  2. 2.Divide the dough into 12 equal pieces, or about 20 for mini rolls, and shape each piece into a round roll.
  3. 3.Place the rolls on the baking sheet with enough space between them and let them rest until the oven is hot.

Bake

  1. 1.Bake in the preheated oven for 20 to 25 minutes until the rolls sound hollow when you tap the bottom. Check mini rolls a little earlier.
  2. 2.Let them cool on a wire rack.

Notes

Tip from my kitchen: beets stain a lot, so it is best to wear gloves when peeling them and to put something under your cutting board. If the dough has not risen properly after 1 hour, simply give it 20 to 30 minutes more, because this recipe gets by with very little yeast. For pretty rolls like the ones in the photos, I press a walnut half onto some of the rolls before baking. They taste great with cheese, with soup or with butter and honey for breakfast.

Nutrition per serving: 180 kcal · 5 g protein

MY NOTES

Ten more easy vegan dinners, free: frei-style.com/ebook

© Verena Frei · frei-style.com

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