Ukrainian Beet Leaf Rolls Stuffed with Bread

thespruceeats.com

Audrey D Enns

subheading: For the Bread Dough:

2 ¼ teaspoons active dry yeast

¼ cup warm water

½ teaspoon sugar

1 cup milk (warm)

2 cups water (warm)

1 ounce butter (melted)

4 cups flour (all-purpose)

2 large eggs (beaten)

1 tablespoon salt

1 tablespoon sugar

3 ¼ cups flour (all-purpose)

1 tablespoon melted butter (or oil)

subheading: For the Rolls:

2 bunches beet leaves

3 tablespoons melted butter

1 teaspoon salt

subheading: For the Creamy Dill Sauce:

2 tablespoons butter

2 tablespoons flour (all-purpose)

1 cup vegetable or meat broth

¾ cup sour cream

3 tablespoons dill (chopped, fresh)

Salt to taste

Pepper to taste

Directions at thespruceeats.com

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