Beetroot rolls

These oil-free beetroot rolls are a delicious alternative to traditional rolls. The beetroot gives them a beautiful natural colour, keeps them pleasantly moist and gives them a slightly sweet flavour. This simple recipe uses spelt flour and requires no oil at all – ideal for a healthy breakfast, for barbecues or as an accompaniment to soups and salads. A delicious herb baguette also tastes great as a savoury side dish or simply on its own.

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Beetroot rolls

These oil-free beetroot rolls are a delicious alternative to traditional rolls. They’re super soft and wonderfully light, with a slightly sweet flavour.

Course bread and rolls, rolls, Side dish

Keyword beetroot, fresh yeast, oil-free, psyllium husks, simple, Spelt flour type 1050, Vegan

Prep Time 1 hour hour 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 4 person

Ingredients

• 500 g spelt flour type 1050
• 5 – 7 g salt
• 42 g fresh yeast
• 1 small beetroot
• 20 g psyllium husks
• 300-400 ml water for cooking the beetroot
• Black cumin, to taste

Instructions

• Peel the beetroot and cut it into small cubes.
• Boil in approx. 400 ml of water for 30 minutes. Then strain and collect the liquid in a bowl.
• Mix the flour, salt, fresh yeast and psyllium husks. Make a well in the centre and mix the yeast with a little warm beetroot water. Add the remaining beetroot water and mix everything together. Finally, gently knead the chopped beetroot into the dough.
• Leave it to rest, covered, for 1–2 hours.
• With wet hands, take small portions of the dough and shape them into rough balls. Do not knead the dough any further. Then place them on a baking tray lined with baking paper.
• Preheat the oven to 220 degrees Celsius (top and bottom heat).
• Sprinkle a little black cumin over each piece of dough. Then bake for 20 minutes at 220 degrees Celsius (top and bottom heat).

Tip

For a particularly intense colour, it’s best to use pre-cooked beetroot, or you can simply cook more fresh beetroot and purée some of it as finely as possible. This ensures the colour is distributed evenly throughout the dough and gives the rolls a beautiful natural colour. If you’re in a real hurry, you can, of course, use ready-cooked beetroot.

For a crispier crust, place a heatproof dish filled with water in the oven whilst baking.

Interesting to know

Why does this recipe not require any oil? The beetroot keeps the batter nice and moist, and the finely chopped beetroot in the batter also makes it fluffier.