Beetroot Buns

Beetroot buns are yeast rolls made with boiled beet puree: vivid color, a soft crumb, and sesame seeds on top. The dough rises for 40 minutes, the shaped buns proof for another 30, and they bake for just 20 minutes at 200°C. I recommend them for homemade burgers and sandwiches - enjoy!

Beetroot Buns

Vivid yeast buns made with beet puree and topped with sesame seeds - a great base for burgers and sandwiches.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Rising time 1 hour hr 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 6 buns

Ingredients Method Notes

Ingredients

  

• 1 medium beet boiled or roasted
• 300-400 g flour
• 100 ml water warm
• 1 pinch salt
• 0.5 tsp sugar
• 1 tsp dry yeast
• 2 tbsp vegetable oil
• water for brushing
• sesame seeds for topping

Method

 

1. Dissolve the yeast in warm water together with the sugar and leave for 10 minutes until bubbly.
2. Puree the boiled or roasted beet with a blender until smooth.
3. Sift 200 g of flour with the salt into the bowl with the yeast, add the beet puree and knead the dough by hand, gradually adding the remaining flour. Finish with the vegetable oil and knead until elastic.
   
4. Shape the dough into a ball and leave in a warm place for 40 minutes.
5. Divide the risen dough into pieces of about 100 g, roll into balls, place on a baking sheet and leave in a warm place for another 30 minutes.
   
6. Brush the buns with water, sprinkle with sesame seeds and bake in an oven preheated to 200°C for 20 minutes.
   
7. Let the finished buns cool. Enjoy!
   

Notes

The author got 5 pieces of about 100 g from this amount of dough.

Tips

• You can roast the beet instead of boiling it - the flavor will be richer.
• It's convenient to divide the dough into 100 g pieces.
• Brush the buns with plain water before baking - the sesame will stick and won't fall off.