Christmas Rose Bread Rolls

Ingredients

• 150 ml Whole milk (room temperature)
• 8 g Active dry yeast (2 teaspoons)
• 40 g Granulated sugar (2 tablespoons for preferment)
• 50 g All‑purpose flour (for preferment)
• 200 ml Water (room temperature)
• 50 ml Vegetable oil (neutral oil)
• 5 g Salt (1 teaspoon)
• 560 g All‑purpose flour (main dough flour (19.8 oz))
• 150 g Unsalted soft butter (room temperature, for spreading and egg wash)
• 30 g Unsweetened cocoa powder (1.5 tbsp, for first half of dough)
• 50 g Granulated sugar (2.5 tbsp, for second half of dough)
• 1 large Egg yolk (for egg wash)
• 15 ml Milk (1 tablespoon, mixed with egg yolk for wash)
• 20 g Powdered sugar (for dusting after baking (optional))
• 8 g Rooibos tea (optional) (for serving with the rolls)

Instructions

1. Make the preferment

   In a mixing bowl whisk together the warm milk, yeast, sugar and 50 g flour until smooth. Cover with a kitchen towel and let rest at room temperature for 10–15 minutes until slightly foamy.

   Time: PT17M

   Temperature: room temperature

2. Combine dough ingredients

   Add water, vegetable oil, salt and the remaining 560 g flour to the bowl. Stir with a spatula, then add the preferment. Knead in the bowl for 1–2 minutes until a shaggy dough forms.

   Time: PT5M

   Temperature: room temperature

3. Knead the dough

   Transfer the dough to a lightly floured surface and knead by hand for 5–7 minutes until smooth, elastic and no longer sticky.

   Time: PT6M

   Temperature: room temperature

4. First bulk fermentation

   Grease the mixing bowl, place the dough back inside, cover with a towel and let rise for 50–60 minutes, or until roughly doubled in size.

   Time: PT55M

   Temperature: room temperature

5. Divide and rest

   Turn the risen dough onto the work surface, divide it into two equal pieces (about 500 g each) and shape each into a smooth ball. Cover each ball with a towel and let rest for 10–15 minutes to relax the gluten.

   Time: PT12M

   Temperature: room temperature

6. First half – cocoa butter roll

   On a lightly floured surface roll the first piece into a rectangle about 40 × 55 cm. Spread half of the softened butter evenly over the surface, then sprinkle 30 g cocoa powder. Roll the rectangle tightly into a log, pinch the ends together, and cover with a towel.

   Time: PT10M

7. Second half – cocoa‑sugar butter roll

   Repeat the rolling process with the second piece of dough. Spread the remaining butter, sprinkle the other 30 g cocoa powder, then add 50 g granulated sugar on top before rolling into a log. Pinch the ends and cover.

   Time: PT10M

8. Chill for slicing

   Place the two logs side by side on a cutting board, cover tightly with plastic wrap or a towel, and transfer to the freezer for 1–1.5 hours until firm but not frozen solid.

   Time: PT75M

9. Shape the roses

   Using a sharp knife, cut each log into 5–7 mm thick slices. Stack 9–10 slices, press gently in the middle, roll the stack up, then cut the roll in half. Unfold each half to reveal a petal‑shaped rose. Place each rose on a parchment‑lined baking sheet. Repeat with all slices.

   Time: PT15M

10. Egg wash

    In a small bowl whisk together 1 egg yolk and 1 Tbsp milk. Transfer to a spray bottle or brush and lightly coat each rose.

    Time: PT5M

11. Bake the roses

    Preheat the oven to 180 °C (360 °F). Bake the roses on the middle rack for 27–30 minutes, or until golden brown and puffed.

    Time: PT30M

    Temperature: 180°C

12. Finish and serve

    Allow the roses to cool on a wire rack for 5 minutes, then dust lightly with powdered sugar. Serve warm with a cup of rooibos‑chamomile‑apple tea if desired.

    Time: PT5M

Nutrition Facts

Calories

305

Protein

2 g

Carbohydrates

42 g

Fat

11 g

Fiber

3 g