Beet Leaf Holopchi

By mdmajer

Ingredients

• Beet leaves (approx. 36-48)
• Bread Dough (approx. 900g or 2 lb)
• Sauce
• 1/4 cup butter
• 1 cup whipping cream
• 4 green onions, chopped
• Small handful of chopped fresh dill
• 2 large cloves garlic, chopped fine

Preparation

Step 1

Select young, soft beet leaves, Clean and pat dry.
Use favorite bread or bun dough, or thaw frozen bread dough.
Pinch off small ball of dough, roll in elongated shape. Loosely roll a beet leaf around the dough (the sides are not tucked in) and place side-by-side in two well-greased 13x9 pan or roaster. Cover with a clean dish towel and let rise in a warm place for about 1 hour until doubled in size. Bake at 350F for 25-30 minutes. Use right away, or remove from pans when cool and put in bags to use later. These freeze well. Depending on the size of the leaves, this will make 3 to 4 dozen.

Sauce:
Melt butter in large frying pan and add onions, garlic, dill and cream. Let come to a boil, then turn down heat. Cut rolls in half or leave whole and add to cream mixture. Simmer for a few minutes until they are warmed through and glazed (they will absorb most of the cream). You can use more cream and butter if you like more sauce.