Rolls beet-oil with garlic

Dough:

250 g beets boiled

40 g vegetable oil

2 glass flour
what kind of flour should I choose? we'll show

2 tsp. sugar

1 tsp. salt

For sourdough:

50 ml water

3 g the dry yeast SAF

1,5 tbsp. flour

1 tsp. sugar

For coating:

40 g vegetable oil

? garlic cloves

Clear, skip the garlic through a press, put in a bowl and mix with vegetable oil.

For dough dissolve the yeast and sugar in warm water, to enter the flour and leave until the mixture will increase 3 times.

Peel the cooked beets, grate it on a fine grater to puree the state, to enter into the dough with vegetable oil, salt and sugar.

Enter into the mix 1.5 cups of flour, stir well.

Pour on the table ? cups of flour, put the dough, knead, adding more if needed flour, soft dough, wrap it with foil to keep warm.

Divide the dough after it will fit into equal pieces, roll them into balls, dipped into garlic oil, put on a baking tray for baking or in a form to leave until they double, then gently smear the garlic butter.

Bake rolls beet-oil with garlic in a preheated 230-240 degrees oven for 10-12 minutes, reduce heat to 180-200 degrees, cover with foil, bake for another 40 minutes, the finished rolls, pour the remaining oil and garlic, cover and leave to cool.