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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Beet Buns Recipe

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This recipe for Beet Buns is from Jo-Lyn's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Young beet leaves
1 Loaf of frozen bread dough
Directions:
Directions:
1. Use younger beet leaves, they are more tender

2. Wash and pat them dry
**If the middle stem of the beet leaf is thick you can cut it out

3. Take a loaf of frozen bread dough... let it thaw out

4. Cut it into pieces about the size of your thumb

5. Lay beet leaf flat on the counter

6. Put a piece of dough on top of the beet leaf and roll it up

7. Put it in a small buttered roaster
**If you have enough to make more than 1 layer put butter in between the layers

8. Cover with a tea towel and let rise until doubled in size (about 1 hour)

9. Bake at 375º for about 15-20 minutes or until golden brown
Personal Notes:
Personal Notes:
Got this recipe from Nana!

 

 

 

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