Glutenfreie Rote-Beete-Brötchen

Beetroot Bread Rolls

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Sonia Peronaci

A tasty and fragrant recipe for colourful and fragrant bread rolls with beets.


500 g Mix B - Bread-Mix
120 g (cooked) red beet
250 ml water
12 g brewers' yeast
5 g chives
10 g sugar
15 ml cold pressed olive oil
10 g salt


For about 24 bread rolls of 40 g each:

  • Put the flour and the crumbled brewer's yeast into a food mixer.
  • Mix the beets with 250g of water and heat the mixture until it reaches 30°C, then pour 330g of the mixture into the food mixer with a hook attachment.
  • Turn on the food mixer, add the sugar, the oil and knead for 2 minutes.
  • Now add the remaining 40g of pureed beetroot and knead until completely absorbed.
  • Finally, add the salt and turn on the food mixer, letting it knead for another 2 minutes.
  • Transfer the dough to a greased work surface and shape it into balls weighing 40 grams each.
  • Place them in a baking tray lined with greaseproof paper, leaving a few cm between each one.
  • Then let them rise for 4 hours in the oven, turned off with the light on.
  • Bake in a static oven, preheated to 180°C, for about 15 minutes.
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