Being a romantic at heart, I secretly like Valentineâ€™s Day.
I love the concept and romance of the day, though I can do without the commercialization, the fuss and the pressure to live up to some concocted ideal of the perfect love.
I like that thereâ€™s a day purposefully set aside to show love and affection, because life sometimes does get in the way of the good stuff.
In a perfect world, everyday would feel like Valentineâ€™s, to be celebrated however we want â€“ peonies on Saturday mornings, week-long dates, a year of Sundays with breakfast in bed, or a love story with its own soundtrack…
Or sharing the joy of lifeâ€™s humble pleasures, like making something uniquely different, something delicious, decadent and possibly red…
I used Valentineâ€™s Day as an excuse to make these sweet buttery beet rolls, it’s perfect – with its stunningly distinct red colour, buttery sweet and subtle flavour.
Sweet Buttery Beet Rolls
This recipe uses a bread machine, you can also make thiis bread by hand using the instructions here
- 1/2 cup beet juice (or beet puree*)
- 1/4 cup butter (2 oz.), melted
- 1 tablespoon ground flax + 3 tablespoon water
- 2 cups all-purpose flour (3 cups)
- 3 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 2 teaspoons active dry yeast
- More melted butter
- Put all ingredients in the baking pan of the bread machine, in the order suggested by the manufacturer
- Program and select the Dough cycle and press Start
- When the cycle ends, let the dough rest in the bread machine pan for up to an hour
- In the meantime, preheat oven to 350 degrees F. and line a baking tray with parchment paper and set aside
- When the dough is ready, turn out onto a flour-covered surface and roll out, flatten to about 1/2 â€“inch thickness
- Cut out shapes (using large cookie cutters) from dough and arrange on the baking tray
- Cover loosely, and let rise in a draft free place for approximately one hour, until itâ€™s almost doubled in size
- Uncover rolls, brush the tops with some melted butter and bake for 20 to 25 minutes, until lightly browned and crusty
- Remove from oven and dust with powdered sugar, or a brush with more butter and sprinkles
*To make beet puree, Peel 1 â€“ 2 medium beets and chop into small pieces. Puree in a blender or food processor with 1/2 cup coconut milk until mixture is smooth and free of lumps.