A&S Recipes: Kaitlyn’s Beet Leaf Buns with Dill Cream Sauce

Submitted on

This month, we’re celebrating 45 years of tradition. All month, we’ll be sharing the traditional recipes that the A&S team enjoys during the holiday season—a little gift from our family to yours. 

This tasty recipe from Kaitlyn, our New Home Service Coordinator, combines traditional dishes from both Ukrainian and Mennonite cultures. 

“My family is Ukrainian and my husband’s is Mennonite. This means some of our traditional meals are similar and some are very different. This recipe combines the best of both cultures, and it’s great for beginners because the bread can be made from a traditional recipe or from frozen store-bought dough.”  


  • Your favorite bun dough recipe or frozen dough from the store.
  • Beet leaves (one leaf for every bun you wish to make), washed, dried, and de-stemmed


  1. Make your favourite homemade bun dough recipe or prepare your frozen dough.
  2. Pinch off small balls of dough and stretch to fit the size of a beet leaf.
  3. Loosely roll the leaf into the dough, leaving the ends open and allowing the dough to expand. 
  4. Place each bun approximately 2 inches apart on a parchment-lined baking pan. 
  5. Allow to rise until doubled in size. 
  6. Bake at 375º for 25 minutes or until buns are golden in colour and feel firm.
  7. Serve warm with butter and dill sauce.  

Dill Cream Sauce

(adapted from Shmaundt Fat) 


  • ½ onion, finely chopped 
  • 1 tbsp. garlic, crushed
  • 3 tbsp. fresh dill, chopped 
  • 1 tbsp. butter
  • 2 cups heavy cream 
  • Salt and pepper to taste


  1. In a large pot, melt butter and fry the onion and garlic. 
  2. Add dill and fry until fragrant. 
  3. Add heavy cream, salt, and pepper. Stir until combined. 
  4. Allow to boil. It will triple in size and begin to thicken. 
  5. Once the sauce has thickened, serve and enjoy.

If you try this recipe, let us know! Share a picture on Instagram and tag @aandshomes.