Beet Buns

Soft, slightly sweet, and beautifully tinted with a natural pinkish-red hue, these Beet Buns bring both color and nutrition to the table. I love how the grated beet adds a subtle earthiness and keeps the dough moist while giving the buns an irresistible look. They’re perfect for sandwiches, burgers, or simply served warm with butter.

Why You’ll Love This Recipe

I like this recipe because it turns a simple yeast dough into something visually striking and flavorful without any artificial coloring. The grated raw beet not only imparts that lovely natural color but also enhances the texture, making the buns tender and slightly chewy. I also appreciate how the mild sweetness from the beet balances the savory elements, and how these buns pair beautifully with both sweet and savory fillings. Plus, the dough is straightforward and easy to handle — ideal for both beginners and experienced bakers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢ 4 cups (500 grams) flour
▢ 1 tablespoon sugar
▢ 1 tablespoon dry yeast
▢ 1 tablespoon olive oil
▢ 1 teaspoon salt
▢ 1 cup water
▢ 1 medium raw beet, thinly grated

Directions

1. In a large mixing bowl, I combine the flour, sugar, dry yeast, and salt. I give it a quick stir to distribute everything evenly.
2. I peel and grate the raw beet finely using the smallest holes on a grater. The finer the beet, the smoother the dough texture and the more vibrant the color.
3. In a small saucepan, I warm the water until it’s just lukewarm (not hot, about 100–105°F / 37–40°C).
4. I add the olive oil and grated beet to the warm water, stirring gently to mix the liquids and disperse the beet color.
5. I slowly pour the beet mixture into the dry ingredients, stirring with a spoon or using a mixer with a dough hook. Once combined, I knead the dough for about 8–10 minutes until it’s smooth and elastic. The dough should be slightly tacky but not sticky.
6. I transfer the dough to a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until it doubles in size.
7. Once risen, I punch down the dough to release excess air, then divide it into equal portions (about 8–10 pieces for medium buns). I shape each portion into a smooth ball and place them on a parchment-lined baking tray.
8. I cover the tray and let the buns rise again for about 30–40 minutes, until puffy.
9. While they rise, I preheat the oven to 375°F (190°C).
10. I bake the buns for about 15–20 minutes, or until they turn lightly golden on top and sound hollow when tapped on the bottom.
11. I remove them from the oven and brush lightly with olive oil or butter for a glossy finish, then cool on a rack.

Servings and Timing

This recipe makes about 8–10 buns.

• Prep time: 20 minutes
• Rise time: 1 hour 30 minutes
• Bake time: 15–20 minutes
  Total time: approximately 2 hours 15 minutes.

Variations

• I sometimes add 1 tablespoon of honey or extra sugar for a sweeter version, great for breakfast rolls.
• For a richer flavor, I replace half the water with warm milk.
• To make whole-grain beet buns, I substitute up to half of the flour with whole-wheat flour (I might need a touch more liquid).
• I occasionally add seeds (sesame, flax, or poppy) on top before baking for a nutty crunch.
• For an herby version, I mix in chopped dill, thyme, or rosemary into the dough before the first rise.

Storage/Reheating

I store the beet buns in an airtight container or bag at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them in a sealed bag for up to 2 months. To reheat, I warm them in the oven at 300°F (150°C) for about 5 minutes or microwave for 15–20 seconds until soft again.

FAQs

Can I use cooked beets instead of raw ones?

Yes, though using cooked beets will give a slightly darker, deeper red color and a softer dough texture. I reduce the water slightly since cooked beets contain more moisture.

How do I keep the beet color vibrant after baking?

I avoid overbaking and don’t add any acidic ingredients like lemon juice to the dough. Baking at moderate heat helps retain the bright hue.

Can I knead the dough by hand?

Absolutely — I often knead by hand for about 8–10 minutes until the dough becomes smooth and elastic. It’s a soft dough, so I dust the surface lightly with flour to prevent sticking.

What kind of flour works best?

All-purpose flour gives the best soft texture, though bread flour works well if I want chewier buns with more structure.

Do these buns taste strongly of beets?

Not at all — the beet flavor is very mild, almost unnoticeable. It mainly contributes to the color, moisture, and subtle sweetness.

Can I shape the dough differently?

Yes — I sometimes shape it into dinner rolls, braided loaves, or even small sandwich buns. The dough is very adaptable.

Can I make the dough ahead of time?

Yes, I prepare the dough, let it rise once, punch it down, and then refrigerate overnight. The next day, I let it come to room temperature before shaping and baking.

How do I know when the buns are fully baked?

They should be lightly golden on top and sound hollow when tapped underneath. The internal temperature should be around 190°F (88°C).

Can I add color enhancers for brighter buns?

If I want an even more vibrant hue, I sometimes add an extra tablespoon of beet juice or a pinch of beet powder — both are natural options.

Can I make these buns vegan?

Yes — I use plant-based milk or water and substitute olive oil for butter if used for brushing. Everything else is already vegan.

Conclusion

Making Beet Buns is one of my favorite ways to bring color and creativity into everyday baking. I love how simple ingredients transform into soft, visually stunning rolls that always spark conversation. They’re as delicious as they are pretty, and they pair wonderfully with both sweet and savory dishes. Every time I bake them, I’m reminded that a little beet can make bread extra special.

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