Rose Petal Rolls Recipes

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FLOWER PETAL SWEET ROLLS



Flower Petal Sweet Rolls image

I adapted this recipe from the back of a frozen dinner roll package. You can prepare the rolls the night before for convenience. Then, bake them in the morning to make a lasting impression on guests as they step into the kitchen and smell the sweet aroma. -Celinda Skogsberg, Tuxedo Park, New York

Provided by Taste of Home

Time 55m

Yield 11 petal rolls plus center roll.

Number Of Ingredients 14

2/3 cup plain yogurt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 tablespoons canola oil
4-1/2 teaspoons sugar
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Filling:
1/4 cup seedless raspberry jam or flavors of your choice
Glaze:
1/4 cup confectioners' sugar
1-1/2 teaspoons butter, melted
1/4 teaspoon vanilla extract

Steps:

  • Let yogurt stand at room temperature 15 minutes. In a large bowl, dissolve yeast in warm water. Add yogurt, oil and sugar. In another bowl, whisk flour, baking soda and salt. Add to yeast mixture; beat until smooth. Let stand 10 minutes., Turn dough onto a floured surface; punch down. Divide and shape dough into 13 balls. For center of flower, combine 2 balls and place in the center of a greased pizza pan. Place remaining balls around center, allowing room for balls to rise. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Depress centers of petals and pistil; fill each with 1 teaspoon jam. Bake 20-25 minutes or until golden brown. Cool on pan 5 minutes. Remove to a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Drizzle over warm rolls.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 104mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

ROSE PETAL ROLLS



Rose Petal Rolls image

I remember my cousin Danika making these rolls one Thanksgiving a very long time ago (while we both were really young). They came out just right even as kids; sweet, hot and soft. I'm not sure where the original recipe came from but it's been a family favorite ever since.

Provided by Cree6936

Categories     Breads

Time 35m

Yield 24 serving(s)

Number Of Ingredients 7

1 package dry yeast
2 cups water
1/4 cup sugar
3/4 cup shortening (Crisco)
1 egg, beaten
4 cups self-rising flour
1/2 teaspoon salt

Steps:

  • Dissolve yeast in warm waster; stir in sugar.
  • Beat in ingredients.
  • Grease muffin tins and spoon 1/2 full of batter.
  • Bake in preheated over, 450, 10 minutes or until done.
  • (or Bake 400 degree for 13-15 minutes) Note: Batter may be kept in a tightly covered container in refrigerator several days and used as needed.

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