Sourdough Rolls with Beetroot

Name: Sourdough Rolls with Beetroot
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 10 Portionen
Ingredients: 500 g Wheat flour (Type 1050); 150 g Whole wheat flour; 35 g Mild wheat sourdough; 10 g Salt; 10 g Beetroot powder; 30 g Sesame; Flour for the work surface; 440 ml Water

Bread and Rolls

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Cook Time

3 h 30 min

Servings

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Sourdough Rolls with Beetroot is ready in 3 h 30 min and yields 10 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These sourdough rolls with beetroot are a real eye-catcher on any breakfast table! I love how the beetroot gives the dough a beautiful color and at the same time contributes a slightly earthy taste. The combination of wheat flour and whole wheat flour provides a great texture, while the sesame adds a nutty note. The preparation is a bit time-consuming, but the result is worth it. Perfect for a cozy Sunday breakfast or a brunch with friends. The rolls can also be frozen and baked again if needed.

Ingredients (8 ingredients)

500 g Wheat flour (Type 1050)
150 g Whole wheat flour
35 g Mild wheat sourdough
10 g Salt
10 g Beetroot powder
30 g Sesame
Flour for the work surface
440 ml Water

Preparation (7 steps)

Mix Flour, Sourdough, Salt and Water

Thermomix® Setting

5 min/Kneading speed

Put 500 g wheat flour (Type 1050), 150 g whole wheat flour, 35 g mild wheat sourdough and 10 g salt into the mixing bowl. Add 430 ml water and knead for 5 min./kneading setting into a smooth dough.

300

Divide dough and knead with beetroot powder

Thermomix® Setting

2 min/Kneading speed

Remove 400 g of the dough and put it back into the mixing bowl. Add 10 g beetroot powder and knead thoroughly for 2 min./kneading setting.

120

Let the doughs rise

Put both doughs in separate bowls, cover and let rise in a warm place for about 2 hours.

Portion and shape doughs

Divide both doughs separately into 10 portions each. Shape the light dough into balls. Roll out beetroot dough pieces for the roll coats round (11–12 cm Ø) approx. 2–3 mm thick.

Shape rolls and sprinkle with sesame seeds

Brush the light roll dough balls very thinly with water and roll all around in 30 g sesame. Place beetroot roll coats around the dough balls and press together. Place seam-down on the floured work surface.

Cut the rolls

Carefully cut the roll coat in the shape of rosebuds with a very sharp knife or cutter. Only the thin outer skin may be cut.

Bake the rolls

Place the resulting rosebud dough pieces on two baking sheets lined with baking paper and bake one after the other in a preheated oven (electric oven: 210 °C/convection oven: 190 °C) for 22–25 minutes. Let cool on a wire rack.