Procedure
1) Add the sugar and the yeast to the lukewarm milk, stir and leave the yeast to activate (circa 10 – 15 minutes).
2) Tip the flour into a bowl, add the salt, egg, melted lard, milk, the yeast mixture and knead to a smooth dough. Cover and leave the dough to proof for about an hour.
3) Meanwhile, prepare the filling. Melt the butter in a saucepan, then add the grated cooked beetroot, poppy seeds, Rum, milk and the sugar. Cook the mixture until all the liquid has evaporated, stirring constantly.
3) Preheat the oven to 150C / 130C fan.
4) Once the dough has risen, tip it onto a clean floured surface, knock the air out of the dough, and divide it into 16 equal dough balls. Stretch each dough ball out enough so that you can add the filling in the centre, then close each roll into a tight ball.
5) Place the prepared filled rolls onto a baking tray, brush with some milk and bake in the preheated oven for about 25 minutes. Cool down before serving. Enjoy!
