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.
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 .
- 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
- 1 large egg (for egg wash)
- 1 tablespoon sesame seeds
- 1 teaspoon nigella seeds
- 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.
- You can substitute beetroots for carrots or spinach or potatoes.
- Second proofing is very important.