Aug 16, 2012

Rose Rolls

Rose Rolls

Delicious rose rolls, made of basic Dinner roll / Bun recipe.

Final stage recipe from

Makes: 9 – 11 rose rolls

Please use standard measuring cups and spoons. Fresh ingredients for best results.


For yeast:

A piece of advice at the start itself (this is the lesson learnt from my many disasters) – If the yeast is not fermenting as described / also shown in the picture – never go any further. The flour won’t rise. Get a new pack of yeast and start all over again.

5 tablespoons warm water (75 ml)

3 teaspoons (1 tablespoon) sugar

1 teaspoon active dry yeast (please use fresh packet)


For yeast:

Dilute 1 teaspoon active dry yeast with 5 tablespoons warm water and 3 teaspoons sugar. Gently stir well. Let it stand for 15 minutes, until it fermented / well risen and doubled in quantity (see the photo).

For the dough:

400 g / 2 cups (Indian standard measuring cup of 200 ml / 8 oz capacity) all purpose flour (maida)

1/2 teaspoon salt

2 teaspoon butter + 50 ml milk

Extra 3 tablespoon milk

1 teaspoon extra butter (to grease baking tray)

1 st stage:

For the dough:

Melt 2 teaspoons butter in 50 ml medium hot milk and keep aside.

Place 2 cups of flour in a large bow l(or first add 1 1/2 cups of flour and later adjust with remaining 1/2 cup flour), and stir in salt. Make a well in the centre, and pour milk – butter mix and fermented yeast mixture. Knead into a dough. Sprinkle 1 - 3 tablespoons of reserved milk if required until you have a soft moist dough that can be handled well and soft. Turn out onto a floured surface, and knead for at least 10 minutes (make an extra soft dough – softer than a soft toy). Return to the bowl, cover with a wet towel (wet towel and dough should not touch each other) and let rise until doubled in size, about 1 to 1 1/2 hours.

For the filling:

Any filling of your choice (vegetable / egg / meat / paneer / spicy potato / cheese)


1 tablespoon oil

1 onion, finely chopped (or 4 spring onion, finely chopped)

(or 1/2 cup / 80 g minced chicken meat instead of vegetables or 3 boiled egg, cut into cubes)

6 French beans, very finely chopped or Capsicum

3 carrots, very finely chopped or Tomato

2 tablespoon very finely shredded cabbage

1 teaspoon soy sauce or tomato puree (it not using soy sauce, add ½ teaspoon slat to taste)


Heat oil in a pan. Add chopped onion and fry until golden brown. Add finely chopped vegetables (or minced meat). Stir fry for5 minutes on a low heat. Add soy sauce and mix well. Cover with a tight lid and cook on a medium to low heat for 10 minutes. Adjust salt to taste. Keep aside to cool for 10 minutes.

2 nd stage:

Punch the dough down. Turn onto a floured surface; cover and let rest for 15 minutes.

Final stage (Recipe from

STEP 1: Divide the dough into 9 -11 sections and shape them into neat balls.

STEP 2: Now you can start shaping the Roses. Roll out each ball to about 4″ diameter.

STEP 3: Brush a bit of butter on the circle of dough. Make 4 diagonal slits, leaving the center intact.

STEP 4: Add your filling in the center.

STEP 5: Take one of the sections and cover the side of the filling with it.

STEP 6: Take the opposite side’s section and cover the other side of the filling with it.

STEP 7 & 8: Repeat with the two last sections.

STEP 9: Pinch the dough on the side to seal it (or use your creativity to make rose petals).

Repeat until all rose-rolls are ready.

STEP 10: Place the prepared rolls on a greased tray.

STEP 11: Pre-heat your oven to 180 C. Brush each rose gently with egg yolk mixed with a teaspoon of milk. Sprinkle with sesame seeds.

Bake for about 15-20 minutes or until tops are golden and rolls are ready and golden color.

STEP 12: Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft.

These can be served as is, with a chutney of choice, or as an accompaniment with any meal or soup.

1 comment:

Tina said...

So cute and lovely..