Beet Dinner Rolls
These rolls are soft and slightly sweet with a beautiful color sure to impress your guests at the Thanksgiving table.
- 1 cup pureed beets (boiled and blended)
- 11/2 cups scalded milk
- 1/2 cup butter (room temperature)
- 6 cups all-purpose flour
- 1/2 cup white sugar
- 2 teaspoons salt
- 2(.25) ounces package instant yeast
In a bowl combine, 5 cups of flour, sugar, salt, yeast and set aside.
In a stand mixer, using the paddle attachment, combine butter, milk, and pureed beets.
Change to the dough hook attachment and add flour mixture 1/2 cup at a time until incorporated. Add the remaining cup of flour a little at a time until the dough has pulled together and looks smooth and is no longer sticky. (You may not need all of the flour)
Form the dough into a ball and place it in an oil-coated bowl making sure to turn the dough to coat with oil. Cover with a damp cloth and let rise for 1 hour or until doubled in size.
Divide dough into 24 equal pieces and form into balls. Place on a greased baking sheet, cover, and let rise another 30 minutes or until doubled in size.
Divide dough into 24 equal pieces and form into balls. Place on a greased baking sheet, cover, and let rise another 30 minutes or until doubled in size.
Bake at 350 degrees for 25 minutes.
Remove from oven and brush with melted butter
