Rose Rolls

Name: Rose Rolls
Cuisine: British
Ingredients: 140 g warm milk; 3 tbsps sugar; (Use only 1 tsp. The rest goes to B); 10 g dried active yeast (3 tsp); 350 g flour; 2 egg yolks; 2 tbsp vanilla sugar; The rest of the sugar from A; 80 g soft butter (cut into pieces); Fresh milk; Powdered sugar

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Recipe is originated from a Russian Baker & it’s in Russian (retsvypechka-t.com). Like many other readers who are intrigued with this bread roll, i too, Used Google's translation to translate this recipe, not exactly perfect but it workable. Note: Original Recipe (when translated) uses 1 packet of vanilla sugar. I have no idea how big is the packet. So i used 2 tbsp & it turned out good.

#buns #bread #breadbaking #breadrolls #dinnerrolls #stayhome #teatime #breakfast #dessert #starch

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

#buns #bread #breadbaking #breadrolls #dinnerrolls #stayhome #teatime #breakfast #dessert #starch

Saved

Ingredients

a
140 gwarm milk
3 tbspssugar
(Use only 1 tsp. The rest goes to B)
10 gdried active yeast (3 tsp)
b
350 gflour
2egg yolks
2 tbspvanilla sugar
The rest of the sugar from A
c
80 gsoft butter (cut into pieces)
D. Glazing
Fresh milk
Powdered sugar

Saved

Steps

1

Combine & mix A (140g milk + 1 tsp sugar + 3 tsp of yeast) in a bowl. Leave yeast mixture to activate for 5-10mins.
2

In a bowl of stand mixer with dough hook attached, combine A & B. Start mixing using the lowest speed. Once the dough start to combine, add in C (chopped butter). Knead dough for 10-15mins or until dough is soft & elastic. Transfer dough to a greased bowl, cover & leave to rise for 1-2 hours or until it doubles in size.
3

FORMING rolls - deflate dough & Divide into two or three parts. Roll out dough to a preferred thickness (not too thin or thick). Using a round cutter (egg ring, cookie cutter, any round lid etc) cut out a circle around 5cm in diameter. If bigger one is preferred, use bigger round cutter.
4

Take three pieces of the round dough, line them them together, overlapping the edges slightly. Press the overlapped edges lightly with your thumb then fold/roll into spiral. See pic. Cut in half at the center so you ll have two roses. Repeat the step with the rest of the dough.
5

Place roses onto a greased or lined round pan. Leave to proof again for 45-60mins or until fluffy. Preheat oven to 170°C (note that oven temperature varies). Brush roses with fresh milk just before baking. Bake for about 15-20 minutes. Dust with powdered sugar just before serving or serve plain.