Ukrainian Beet Leaf Rolls Stuffed With Bread

Make the Bread Dough

1. Gather the ingredients.

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

3. In a medium bowl, mix together milk, the remaining 2 cups warm water, 1 ounce melted butter, and yeast mixture.

4. Add 4 cups of the flour and mix just until well combined.

5. Cover with greased plastic wrap and let rise in a warm place until doubled (about 1 hour).

6. Punch dough down and transfer to a stand mixer fitted with a dough hook, if desired.

7. Add beaten eggs, 1 tablespoon salt, the remaining 1 tablespoon sugar, and remaining 3 1/4 cups flour.

8. Knead until dough is smooth.

9. Smear top with melted butter or oil.

10. Cover with plastic wrap and let rise again until doubled (about 1 to 2 hours).

Prepare the Beet Leaves

1. Meanwhile, wash the beet leaves.

2. Blanch in boiling water for 30 seconds or until pliable (especially if using mature leaves).

3. Remove from water and shock with cold water to stop the cooking process. Let drain.

Assemble and Bake the Rolls

1. Gather the ingredients.

2. When the dough has doubled, punch it down.

3. Take a walnut-sized piece of dough, elongating it to a rectangular shape.

4. Place it on a beet leaf.

5. 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.

6. Line the bottom and sides of a Dutch oven or other large pot with beet leaves.

7. Place a layer of beet rolls in the bottom.

8. Brush with melted butter or other fat and salt.

9. Repeat layering, ending with melted butter or fat and salt on top.

10. Cover with plastic wrap and let rise until doubled (about 1 to 2 hours).

11. Heat oven to 350 F. 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.

12. Bake for 45 minutes to 1 hour and serve hot with creamy dill sauce.

Make the Creamy Dill Sauce

1. Gather the ingredients.

2. While the rolls are baking, make the sauce by melting 2 tablespoons butter in a small saucepan.

3. Stir in 2 tablespoons flour and cook until mixture bubbles.

4. Add broth and, whisking constantly, bring to a slow boil. Cook until thickened, whisking frequently. 

5. Place sour cream in a heatproof bowl and temper by adding and whisking 1 or 2 small ladles of thickened broth mixture.

6. Then add tempered sour cream back into the sauce, whisking until smooth.

7. Add 3 tablespoons chopped fresh dill, and salt and pepper to taste. Keep warm until ready to serve.