1. Form the bread dough into small fingers (about like mini sausages). 2. Place each finger on a blanched beet leaf and roll like a cabage roll. 3. Place in a low baking dish and when filled with all the little rolls brush with butter You may now freeze them for further use or let them rise to almost double the size Meanwhile heat the heavy cream, stir in the dill and continue stirring until the sauce is thick Pour over the rolls Bake at 350F for apprx 15 minutes or until the rolls are baked Serve with sauerkraut. ---------------------------------------------------------------------------
Nutrition
Ingredients
