Ukrainian Beet Leaf Rolls with Bread Dough Filling Recipe - Holubtsi z Khlibnoho

To make the bread dough: In a glass measuring cup or small bowl, use a fork to combine yeast with 1/4 cup warm water and 1/2 teaspoon sugar. Let stand for 10 minutes.

In a medium bowl, mix together 1 cup warm milk, 2 cups warm water, melted butter and yeast mixture. Add 4 cups flour and mix just until well combined. Cover with greased plastic wrap and let rise in a warm place until doubled (about 1 hour).

Punch dough down and transfer to a stand mixer fitted with a dough hook, if desired, and add beaten eggs, salt, sugar and remaining 3 1/4 cups flour. Knead until dough is smooth. Smear top with melted butter or oil, cover with plastic wrap and let rise until doubled (about 1 to 2 hours).

Meanwhile, wash the beet leaves and blanch in boiling water for 30 seconds or until pliable (especially if using mature leaves). Let drain.

When dough has doubled, punch down. Take a walnut-sized piece of dough, elongating it to a rectangular shape, and place it on a beet leaf. Roll up loosely, as you would for cabbage rolls , except leave the sides open to allow for the dough to expand as it rises and then bakes. If you like larger rolls, use more bread dough but, remember, it will grow. If you have leftover dough, form it into a loaf and bake it after allowing it to rise.

Line the bottom and sides of a Dutch oven or other large pot with beet leaves. Place a layer of beet rolls in the bottom. Brush with melted butter or other fat and salt. Repeat layering, ending with melted butter or fat and salt on top. Cover with plastic wrap and let rise until doubled (about 1 to 2 hours).

Heat oven to 350 degrees. When holubtsi have risen, remove the plastic wrap and cover with a layer of beet leaves and a tight-fitting lid whose inside has been brushed with butter or fat. Bake for 45 minutes to 1 hour and serve hot with creamy dill sauce .