4 cups (500 g) flour

1 tbsp sugar

1 tbsp dry yeast

1 tbsp olive oil

1 tsp salt

1 cup water (lukewarm, 100–105°F / 37–40°C)

1 medium raw beet, finely grated

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In a large mixing bowl, combine flour, sugar, yeast, and salt. Stir to distribute evenly.
Peel and finely grate the beet using the smallest holes on a grater for smoother dough and more vibrant color.
Warm the water until just lukewarm, then add olive oil and grated beet. Stir to mix and release the beet color into the liquid.
Slowly pour the beet mixture into the dry ingredients. Stir until combined, then knead for 8–10 minutes until the dough is smooth and elastic. The dough should be slightly tacky but not sticky.
Transfer dough to a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Punch down the dough and divide into 8–10 equal pieces. Shape each into a ball and place on a parchment-lined baking tray.
Cover and let rise again for 30–40 minutes until puffy.
Preheat the oven to 375°F (190°C). Bake for 15–20 minutes, until lightly golden and sounding hollow when tapped underneath.
Brush tops lightly with olive oil or butter for shine. Cool on a wire rack before serving.

Use finely grated raw beet for a smoother dough and brighter color.

Do not overbake to preserve the natural pink hue.

Half of the water can be replaced with warm milk for richer flavor.

For sweeter rolls, add 1 tbsp honey or extra sugar.

Store in an airtight container for up to 2 days at room temperature or freeze for up to 2 months.