These challah rolls use borscht as its liquid. It gives the rolls a beautiful pink color and adds a nice sweetness. Serve these an appetizer with some roast beef or pastrami and horseradish mayonnaise.
Makes 24 small rolls
Add the yeast to a large bowl with the borscht. Let sit for 10 minutes until the yeast begins to foam.
Add the rest of the ingredients. Knead for five minutes. If the dough is too sticky, add flour one tablespoon at a time. Let rise until doubled in size.
Shape into small rolls. Let rest for half an hour.
Bake at 350 degrees Fahrenheit for 15-20 minutes.
Sponsored by Manischewitz