Place in a warm place and let rise until double in bulk. It will take about 2 hours. Punch down . When dough has risen to double in bulk, place a piece of dough, the size of a walnut on a beet leaf and roll up (leaving sides open)
Place holopchi loosely in a pot to allow for dough to rise to double in bulk again.
Arrange in layers, dotting each layer with butter.
Cover tightly, bake in a moderate oven of 350 F for 3/4 to 1 hour. Serve with dill sauce or cream and onion sauce.