Combine the water, yeast and sugar in a small bowl and set aside for 5 minutes to activate.
To make the beetroot puree, place the beetroot in a food processor and process with the milk until smooth. Should make 1 ¼ cups puree.
Place the flour, salt, yeast mixture, beetroot puree and olive oil in a large bowl and combine.
Tip the mixture onto a clean, flat, lightly floured surface and knead for about 10 minutes or until smooth and elastic. (NOTE: Use plastic wrap to protect surfaces from beetroot colouring). Place in a large lightly greased bowl, cover and set aside to rise for an hour (the mixture should double in size).
Line a baking tray with baking paper. Remove risen dough from bowl; roll small balls from the mixture and place onto the prepared tray, leaving space between each ball. Lightly cover with greased cling film and leave to rise for 45 minutes.
Preheat the oven to 190°C. Bake the bread rolls for 15-20 minutes or until cooked and golden.
Remove from oven, cool, garnish to taste and serve.
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