Ukrainian Beet Leaf Rolls Stuffed With Bread
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Loading... - Lucas Foster
- 10 Jan 2022
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Prep: 30 mins
Cook: 60 mins
Rise Time: 3 hrs
Total: 4 hrs 30 mins
Servings: 8 to 12 servings
Yield: 24 rolls
This recipe for beet leaves stuffed with bread dough, or holubtsi z khlibnoho testu zapovnennya, is an interesting variation on Ukrainian holubtsi literally meaning "little pigeons" but better known as stuffed cabbage rolls. (Some people say holopchi.) Fillings vary—meat, vegetables, grains like buckwheat—but so do the wrappers.
In the summer, beet, lettuce, and spinach leaves can take the place of cabbage, and, in the grape-growing regions of Ukraine, grape leaves often are used.
This will work with any good bread recipe, thawed frozen bread dough, or the one provided below. If beet leaves aren't available, fill cabbage leaves with the bread dough.
Ingredients
For the Bread Dough:​
2 1/4 teaspoons active dry yeast
2 1/4 cups water, warm, divided
1/2 teaspoon sugar
1 cup milk, warm
1 ounce unsalted butter, melted
7 1/4 cups all-purpose flour, divided
2 large eggs
1 tablespoon kosher salt
1 tablespoon sugar
1 tablespoon unsalted butter, melted, or oil
For the Rolls:
2 bunches beet leaves
3 tablespoons unsalted butter, melted
1 teaspoon kosher salt
For the Creamy Dill Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup vegetable broth, or meat broth
3/4 cup sour cream
3 tablespoons chopped fresh dill
Kosher salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Make the Bread Dough
1. Gather the ingredients.
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2. In a glass measuring cup or small bowl, use a fork to combine yeast with 1/4 cup warm water and 1/2 teaspoon sugar. Let stand for 10 minutes.
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3. In a medium bowl, mix together milk, 2 cups warm water, 1 ounce melted butter, and yeast mixture.
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4. Add 4 cups flour and mix just until well combined.
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