Recipe | Colourful Vegetable Rolls
The air outside is still freezing cold and just calls for indoor activity, and what better way to spend it than in the kitchen baking. I love baking, it is loads of fun and the outcome is always guaranteed to taste delicious.
These rolls are a favourite of mine and they look different every time I make them. I just look in the fridge and add whatever vegetable I have left. Some days the rolls turn out deeply red as I just have added beetroot and sometimes they are colourful with green from the squash and orange and red from the roots.
The recipe includes adding uncooked bulgur which can seem a bit unusual. Bulgur is sometimes confused with cracked wheat but bulgur is a cereal food made from groats most often from durum wheat.
Bulgur is sold parboiled and dried and is a stable grain in the Middle Eastern kitchen. It is very high in fiber, especially whole grain bulgur, which is 100% whole grain.
Bulgur is a healthy and nutritious alternative to potatoes, rice and pasta, but can also be used in baked goods to improve the fiber content.
Bulgur is inexpensive and is sold in most supermarkets in Denmark; you can find it next to the rice.
Instead of bulgur you can also use oat or wheat bran to increase the fiber content in your rolls making them even healthier.
I have once made the rolls for my little daughter’s birthday party. Using approx 200 g of beetroot just gives the rolls the perfect pink princess colour. Try and experiment yourselves.
25 g fresh yeast (½ pack)
5 dl lukewarm water
1 dl natural yoghurt
1½ tsp sea salt
2 dl bulgur
Ca. 800 g wheat flour (approx. 13 dl) - (you can use 400 g of wheat flour and 400 g of whole wheat or rye flour)
250 g of vegetables (for example use beetroot, carrots or squash)
Stir out the yeast in the water in a big bowl.
Stir until the yeast is completely dissolved.
Add the yoghurt and salt.
Stir in the uncooked bulgur and then add the flour until the dough is firm enough to knead with your hands (hold approx 1 dl of flour back).
Knead the dough thoroughly and leave to rise for about 1 hour covered with a clean tea towel.
Peel the carots or beetroots, or wash the squash or use all 3.
Grate the vegetables finely and put all the grated vegetables in the dough.
Make about 16 rolls and leave to rise again for 30 min.
Glaze the rolls with a whisked egg for a perfect finish and bake for about 20 min on 225 degrees.
Enjoy your fun and colourful rolls with fresh butter for a nice snack or use them for healthy dinner rolls.