Beet Holuptis

2 tsp yeast
1-1/2 cups warm water
1 Tbsp honey
1 Tbsp oil
3 cups whole wheat flour
3 cups white flour
36 beet leaves
4 green onions, chopped
2 - 3 Tbsp butter
1 cup whipping cream
1/4 - 1/2 cup dill, chopped

Dissolve yeast in water and honey and let stand 5 minutes. Add oil. Combine two flours and add to water to form a bread dough. Knead for 10 minutes. Place in a bowl and let rise in a warm place until doubled in size - 1 to 1-1/2 hours. Punch down and set aside.

Wash beet leaves and cut out main vein. Steam just until limp.

Pinch off pieces of dough large enough t wrap a leaf around. Roll leaves around dough, then place on greased cookie sheets and let rise until doubled in size. Bake at 350 F until golden brown - 20 to 30 minutes.

Before serving, saute onions briefly in butter. After about a minute, add the houptis. Pour cream over them and add dill. Stir over low heat until holuptis are warm and have absorbed most of the cream. Serve warm.

Makes 36 holuptis.