In a medium bowl add the olive oil water, yoghurt and egg. Add the psyllium husk to the liquid, and immediately whisk it to prevent lumps forming.
In a large bowl add all purpose flour, sorghum flour, brown rice flour, millet flour, buckwheat flour, yeast, sugar and salt.
Pour the wet mixture into the dry mixture and mix until all the flour is well combined.
Grease a large casserole dish with butter.
Knead the dough with a little flour. Shape each piece into a small log using about 1 tablespoon of dough, and place it on a beet leaf near the stem base. The amount of dough will vary slightly with the size of each leaf. Roll up the leaf with a little dough poking out at each end.
Place the beet roll seem side down in a pan and repeat with the remaining dough. Each roll should be lightly touching each other. Layer another row of rolls on top.
Cover the dough with plastic wrap and rise for about 40 minutes to 1 hour, depending upon the temperature in your kitchen
Bake at 400°F for 15 minutes without any cream. Reduce the heat to 350°F, pour 2 cups of cream over the dough and cook for a further 20 to 25 minutes. Add a little more cream if the top of the rolls look a little dry. Bake until the dough looks cooked and it is lightly browned on top.
Add fresh dill to the top of the rolls, cool for 10 minutes and enjoy!