WHOLEMEAL BREAD ROLLS WITH BEETROOT FILLING
INGREDIENTS:
DOUGH:
- 250g Pernerka Fine Wholemeal Spelt flour
- 1 egg
- 45g melted lard
- 20g fresh yeast or 6g of dried yeast
- 1 tsp salt
- 1 tsp sugar
- 100ml lukewarm milk
FILLING:
- 300g cooked and grated beetroot
- 150g poppy seeds or ground walnuts
- 2 tbsp butter
- 2 tbsp Rum
- 100g sugar
TIPS AND TRICKS:
The original recipe uses sugar beets in the filling. If you have access to them, you can use them instead and omit the sugar.
INSTRUCTIONS:
1) Add the sugar and the yeast to the lukewarm milk, stir and leave the yeast to activate (circa 10 – 15 minutes).
2) Tip the flour into a bowl, add the salt, egg, melted lard, milk, the yeast mixture and knead to a smooth dough. Cover and leave the dough to proof for about an hour.
3) Meanwhile, prepare the filling. Melt the butter in a saucepan, then add the grated cooked beetroot, poppy seeds, Rum, milk and the sugar. Cook the mixture until all the liquid has evaporated, stirring constantly.
3) Preheat the oven to 150C / 130C fan.
4) Once the dough has risen, tip it onto a clean floured surface, knock the air out of the dough, and divide it into 16 equal dough balls. Stretch each dough ball out enough so that you can add the filling in the centre, then close each roll into a tight ball.
5) Place the prepared filled rolls onto a baking tray, brush with some milk and bake in the preheated oven for about 25 minutes. Cool down before serving. Enjoy!