Grate the beetroots, add butter to a pan and add grated beetroots.

Allow to cook on low flame for 8-10 minutes or until the beetroots are just done.

Allow to cool and bend into a smooth paste, adding 1/2 cup milk

In a kneading bowl, add wheat flour, plain flour, yeast, sugar and salt. Mix

Add the beetroot puree and start kneading. If need be add remaining milk.

Knead for 8-10 minutes until the dough is smooth. If needed add more flour from the remaining flour spoon by spoon.

NOTE: Dough should be very soft, softer than regular buns dough. If the dough is dense then the resulting buns will be tough and hard.

Shape the dough into a ball, apply oil all over, cover and allow to rise until doubled in size. It can take 40-60 minutes depending on the kitchen climate.

Now take the dough out and divide into 8 pieces.

Shape into dough balls and place in the baking trays (4 dough balls in one tray).

Whisk egg and water and apply on the dough balls with a brush.

Sprinkle seeds on top.

Cover the trays with a cloth and wait for another 20-30 minutes until doubled in size.

While the dough balls are rising, preheat the oven at 200°C using lower rod only.

Remove the cloth and place the doubled dough balls tray in the oven and bake at lower heat for 10-12 minutes at 200°C until the upper surface of the buns is not shiny.

Take out and cut into half and stuff with your favourite filling.

Enjoy!