Beet, basil, and olive oil mini bread loaves
This beet, basil, and olive oil bread rolls recipe is one of the best ways to use beets! Plus, they make healthy and tasty sandwiches!
Nutrition Facts
Ingredients
Instructions
Transfer the beets, the water, the olive oil, the vinegar, the salt, the black pepper, the thyme, the onion flakes, and the basil leaves to a blender and blend on high until smooth.
Transfer the flours and the active dry yeast to the bowl of your stand mixer and mix with a fork to combine (if you don’t have a stand mixer you can knead the dough by hand).Add the liquid from the blender to the bowl and knead with the hook attachment until you have an elastic and pliable dough. You may have to add some extra flour if the dough is too sticky.
Cover the dough with a clean towel and let it rest (in a warm place) until doubled in volume.
Preheat your oven to 350°F (175°C) and lightly oil your baking pan and line it with baking paper.
Transfer the dough to your working surface, oil your hands and knead for 1 minute to deflate. Then divide into 12 equal pieces, shape the loaves and transfer them to the pan (I baked the nine in the mini loaf pan and made the other three into balls).
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Continue Reading at Thehungrybites →Chef's Notes
NotesIf you make one large loaf you'll have to bake it for about 45-55 minutes.If you don't have a mini loaf pan you can make them round like regular dinner rolls.
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