I made these soft beet buns because I wanted a colorful, soft, and delicious bun to pair with great organic burgers. I admit I copied the idea from my friend and colleague Cinzia Raso and her blog: La pagina del goloso, full of special recipes. These very soft pink buns are perfect for appetizers and buffets, but I needed real pink burger buns, so I slightly modified the recipe by adding butter and continuing the dough for over twenty minutes. Finally, I formed soft beet buns of the right size to hold a burger.
If you like bread and focaccia, you are in the right place: check out the pumpkin bread with pulp and seeds and the Genoese focaccia in the home oven.
See what I did with these buns: Pink cheeseburger – Gourmet sandwich with organic burger
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the soft beet buns
These colorful buns can also be made with pumpkin, spinach, or arugula.
- 10.5 oz flour (manitoba or mixed, manitoba and all-purpose)
- 3.5 oz beetroot (pulp)
- 1/3 cup milk
- 3 tbsp butter (soft)
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp honey
- 0.18 oz fresh yeast
- 1 egg (medium)
- 2 tsp sesame (white and black (or poppy seeds))
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Tools
I kneaded my buns with the stand mixer. Mine is this one and it’s a huge help. Those who do not have it can use an electric whisk mounting the dough hooks, or the bread machine. The bravest can knead by hand but if you want really soft buns, you will have to knead for a long time.
How to prepare soft beet buns
Let’s assume we have ready 100 grams of beetroot pulp that we will get by blending well the pre-cooked red beets we find packaged at the supermarket and with which many good things can be cooked.
Let’s start by dissolving the yeast in a little warm milk, and add the honey and sugar. Then pour into the stand mixer, add the flour, the beetroot pulp, and the salt. Start and knead with the hook and add only the milk needed to obtain a soft but dry dough. When the dough detaches from the walls, we can add the butter in small pieces. I recommend that it be soft and proceed slowly, allowing the dough to fully absorb the butter before adding more. The dough gradually ties up, that is, it completely detaches from the walls and frays, forming filaments similar, in fact, to ropes.
Finally, turn the bun dough onto the floured surface, then knead it briefly and place it in a covered bowl in a warm place for two hours.
Our pink dough scented with beetroot rises…After at least two hours, transfer the dough to the work surface and divide it into four or five round balls. They should weigh about 100 grams each. Then place them on a baking sheet lined with parchment paper, cover with a clean towel, and place in a warm spot for about 40 minutes. Then beat the egg, gently brush the soft beet buns, and sprinkle with seeds.
The pink burger buns bake for twenty minutes at 356°F, convection oven.
Useful tips and suggestions
The burger buns are very soft. If we want to use them for a buffet, we should make them much smaller, about 1.4 oz each. The addition of beetroot pulp makes the dough more moist, so we add the milk very slowly and little by little.
If you like red beets, check out the beetroot and mango tartare and the marbled beetroot and pistachio cake.
Going back to the HOME, you will find more recipes, sweet and savory, for parties or everyday, and many vegetarian dishes. Follow me on Facebook and Instagram: you will find quick recipes, many useful tips, and you won’t be without dinner ideas anymore. Leave your comments, there is a space just for you here, after the notes. I will be happy to respond.
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