Dissolve the yeast in warm water together with the sugar and leave for 10 minutes until bubbly.

Puree the boiled or roasted beet with a blender until smooth.

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.

Shape the dough into a ball and leave in a warm place for 40 minutes.

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.

Brush the buns with water, sprinkle with sesame seeds and bake in an oven preheated to 200°C for 20 minutes.

Let the finished buns cool. Enjoy!