Beet buns

Beet buns

Category: Yeast bread

Ingredients
Flour (according to the recipe, the flour should be coarse, but I put	250 g
Water	100 ml
Salt (took a small sea)	1.5 tsp.
Rast. oil	2 tbsp. l.
Yeast	1 tsp
Garlic - crush	1 clove
Boiled beets on a coarse grater	100 g
Sunflower or sesame seeds	1 tbsp. l.

Cooking method

• Dough mode
• Shape into buns, cover with a napkin and let stand in a warm place for 30 minutes.
• Brush with beaten egg.
• Bake in the oven for about 25-30 minutes
• Delicious buns are obtained. Beets give a cool color.
• Only when the dough is kneaded, see if it is liquid. I think it depends on the type of beet. When baking for the first time, I added flour, about 2 tbsp. l., and the second time the dough was not liquid.
• I prepared herring paste for these buns. Here's the recipe:
• Herring paste:
• Herring fillet-2 pcs. (Meaning, she peeled 2 herring; you can buy fillet immediately)
• raw carrots - 1 pc.
• onion-1 pc.
• butter -180-200 gr
• processed cheese-100 gr
• Fillet, carrots, onions through a meat grinder and mix well with the rest of the ingredients.
• Delicious!

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[Alinchik]

Alinchik, cool buns. I will definitely make the pasta, with ready-made fillets, since I am a lazy person

I prepared herring paste for these buns.

Guys,
I have a recipe for herring pate (in my opinion, from Lazerson's book), it can also go up to these buns.

Peel the herring, cut the fillet into small cubes (0.5x0.5 cm or even less).
Finely chop the onion, fry in vegetable oil.
Shake a raw egg as for an omelet, add salt, and a drop of vinegar or lemon juice (that is, such an acidified omelet mixture is obtained).
Pour this mixture onto fried onions and wait for the omelet to "grab".
Cool the finished omelet, spread mustard on top and chop with a knife.
Add the herring to the chopped omelet, mix.

In the original, it was recommended to spread this herring mixture on toasted brown bread, but I think that it will be wonderful on such buns.

Only when the dough is kneaded, see if it is liquid. I think it depends on the type of beet. The first time I baked, I added flour, about 2 tbsp. l., and the second time the dough was not liquid.

To prevent the beets from giving extra juice, they must be cooked in a double boiler or grated, let stand and squeeze with your hands.

Yesterday I baked these cool buns. Now Strict Fast and our family is fasting, so instead of the offered herring pates, squash caviar with pickled cucumber settled well on them.
The children liked the color, they became interested and then devoured it on both cheeks.
But it seems to me too much salt. This, of course, is not for everybody, but we eat everything a little salty. Next time I'll put a spoon in. And the rest of the buns are delicious!
I cooked beets in a double boiler. And then, on the contrary, I added a little water to the dough, it was too dry and did not mix, although I took everything strictly according to the recipe. Probably really, a lot depends on beets.
Thanks for the recipe!

[Alinchik]

I made these buns in the morning. The dough rose very quickly and well (with pressed yeast and potato broth instead of water). Alinchik thanks, I press thanks. And my question is to those who made them - is it all like this: the dough was bright crimson from beets, and when baked, the outside was the same pink, but inside it became yellow.I took a photo, but for some reason the "Additional options" does not work, do not insert a photo, sorry.

And my question is to those who made them - is it all like this: the dough was bright crimson from beets, and when baked, the outside was the same pink, but inside it became yellow.

I made from wholemeal flour. I had the colors of Ukrainian bread inside, and the crust was pink and beautiful.