{ pink goat cheese rolls }

Oh, the scent of homemade bread. These rolls are lightly colored pink with the juice from jarred beets, and generously filled with soft goat cheese. I have to say, I have never worked with pink bread dough before! The wind can blow snow around outside - I'm cozy inside enjoying a warm roll.

Ingredients (makes 12)

- 1 cup (2.5 dl) warm water
- 1 oz (25 g) fresh yeast
- 1 tablespoon honey
- 1 teaspoon salt
- 4 tablespoons beet juice (from pickled beet)
- 2  1/2 - 3 cups (6-7 dl) flour
- 3 tablespoon melted butter

{ filling }
- 7 oz (200 g) soft goat cheese
- 2 tablespoons honey
- salt & pepper
- egg for brushing
- sunflower for sprinkling

Crumble fresh yeast in warm water (a bit over body temp). You can also use dry yeast, just follow the direction on the package to use a right amount. Add in honey, salt and beet juice. Perfect beet juice for this is the liquid in pickled beets in a jar.

Start slowly adding flour and mix. When you have about 1/3 of the flour left, add in melted butter. Follow with the remaining flour, and mix until combined. I used only 2  1/2 cups of flour here, leaving the dough quite soft. You will work more flour into the dough when kneading it. Fill a sink couple inches high with warm water, place the mixing bowl with the dough there, and cover with a towel. This way the dough has nice and warm conditions to raise for 30 minutes.

Mix goat cheese and honey until they turn into a smooth mixture. Add a slash of water if the goat cheese seems too thick. Season with salt and pepper.

On a well floured surface, knead the dough until smooth for a minutes. Roll the dough into a rectangle.

Spread the filling evenly on the disc. Roll the disc starting from the longer side. Cut the log into 12 slices using a sharp bread knife. Place the rolls into a lightly greased muffin tin with the cut side up.

Cover the rolls with a towel, and allow them to raise for 10 minutes. Brush with lightly beaten egg, and sprinkle with peeled sunflower seeds. Bake at 400 F (200 C) for 15 minutes until softly browned.

{ recipe adapted from kotivinkki magazine }

Comments

[sansku :)]

hei tiina,
kiitos kommentistasi blogillani. onpa sulla täällä kiva blogi. tulen uudelleenkin.

lintu sininen

[Tracy (Amuse-bouche for Two)]

You have such a beautiful site here. Thank you for stopping by my little blog. :)

[tiina]

Sansku, kiitos vastavierailusta. Kiva tavata!

Tracy, thanks for the visit. Lovely to meet you!

[fresh365]

I love the pink dough- how fun!

[Renai]

I think that this recipe might be my soul mate! Thank you SO much!

[Margo]

These look so pink, petite and perfect. I have never made rolls with goat cheese before, so this would be new to me. Of course, I have never used beets to dye my dough either....
I am just wondering how you serve these. Are they a dish in themselves, or do they pair better with breakfast or dinner?

[tiina]

I love to eat them on their own, maybe with a cup of tea. But they are great with dinner, and why not breakfast too, just like biscuits. (And I have to admit that I often spread some extra soft goat cheese on top too.)

[KING25Mollie]

People deserve wealthy life and mortgage loans or car loan would make it much better. Just because people's freedom relies on money state.