Hello everyone ! Todays recipe that I am going to share with you all is a very special one because it is one of those recipes which I curated and perfected myself . Not going to lie ,I tried to look it up on internet but couldn’t find any satisfactory results . So had no other choice but to try it out myself with trial and error method. It surely took me some tries to get the perfect recipe! . But it’s all worth it in the end !

I love cooking and more precisely baking . It gives me joy . It’s like my happy place . I love seeing how simple ingredients come together to life .

Anyhoo, The first time I had a burger in colourEd buns at a famous burger joint I decided to recreate it but with a healthy twist . Iam not really a fan of using food colourings and try to avoid whenever I can .

Plus adding veggies in these buns is a great way to sneak in the goodness of veggies without having to taste it .A great hit with kids ( you know what I mean)

You can substitute beets with any veggies like carrots or spinach . The method will be the same .

Usually I use my magic dough recipe for all types of breads ,pizzas,donuts and everything else . But I wasn’t sure about using that recipe here because I was adding beetroot purée, which contains some amount of water content,so adding liquid milk would mean the dough would be super soft and hard to work with . So I decided to use milk powder in this recipe.

You can check out the magic dough recipe herehttps://www.withlovesis.com/magic-dough/

I have uploaded a small video of the making process on my instagram please check it out . Also follow me on instagram for more recipes and other interesting stuff.

https://www.instagram.com/tv/CC5-zF5hqCH/

I used the buns to make burgers ,But you can use it for any kind of sandwiches .

Hope you like the recipe and try it out ! Please let us know your views in the comments .

Beetroot buns

Home made sandwhich buns made by using beetroot purée to give a beautiful red colour !

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 20 mins

Total Time 2 hrs 20 mins

Course Appetizer, Main Course, Side Dish

Cuisine American

Ingredients

  

• 1 cup beetroot puree
• ½ Cup water
• 2 teaspoon instant yeast
• 2 tablespoon oil
• 1 teaspoon salt
• 1 large egg
• 1/2 cup milk powder
• 1 cup whole wheat flour
• 2~2 ½ cup all-purpose flour

Topping

• 1 large egg (for egg wash)
• 1 tablespoon sesame seeds
• 1 teaspoon nigella seeds

Instructions

 

• Take three beetroots , cut them into medium sized pieces.Boil the beets until soft , strain and cool.Blend them to make a purée.
• Lightly grease the dough with oil ,cover and let it rest and rise for 1 ~1 ½ hours . The dough should become double in volume .
• Once the dough is risen , gently deflate it and knead it for another 5 minutes.
• Make small balls out of the dough . You make get 10- 12 balls depending on the size .
• Place the balls on a baking tray lined with parchment paper and cover them for 15 mins or until they are almost double the size .
• Beat one egg and brush it on the buns and add the sesame seeds and nigella seeds .
• Preheat the oven at 375°F .Place the tray in the oven for about 15 – 18minutes or until the top turns light brown and buns are firm to touch .
• Remove the rolls from the oven and cool them on a wire rack. Store, well wrapped, for up to 4 days at room temperature.

Notes

• You can substitute beetroots for carrots or spinach or potatoes.
• Second proofing is very important.