Cold-Rise Beet Rolls (15 pieces)

It took many rounds of testing, adjusting, and baking before these rolls turned out just the way I wanted them. The goal was not only to bring out the beautiful rosy color from the beets but also to preserve it during baking. The result is juicy, airy rolls with a mild sweetness, good nutrition, and a color that truly brightens up the breakfast table. They taste as good as they look, provided you like beets, of course!

Dry:

• 840 g stone-ground, finely sifted wheat flour
• 250 g stone-ground whole wheat flour, finely milled
• 50 g oats
• ½ packet (6 g) dry yeast
• 2 tsp salt
  

Wet:

• 5 dl cold water
• 0.5 dl rapeseed oil
• 290 g finely grated beetroot (grate just before use)
• 1.5 tbsp liquid honey
• 1 tbsp lemon juice
• 1 tbsp apple cider vinegar

The night before:

• Mix the dry ingredients in a stand mixer.
• Add the wet ingredients and grated beetroot.
• Knead for 10–15 minutes until smooth dough.
• Cover and place in the refrigerator for 10–16 hours.
  

The next morning:

• Remove the dough, let it sit for about 1 hour at room temperature.
• Divide into 15 pieces, shape into rolls, and place on a baking tray lined with parchment paper.
• Cover and proof for 30 minutes.
  

Baking:

• Preheat the oven to 180 °C (top/bottom heat).
• Bake for about 35 minutes. After 10 minutes, place parchment paper over to preserve the color.

These rolls are perfect for breakfast, lunch, and packed lunches, and they always attract attention when they come to the table. The long cold rise gives great flavor and a juicy texture, while the beets contribute both color and nutrition. I hope you enjoy them as much as I do, and remember to enjoy the sight of the pink rolls before they disappear!