Breakfast Rose Rolls

Yesterday was all about faux breakfast. How about the real thing today? I've been making these Rose Rolls since I was a kid. 

After we evacuated last month, I realized that I didn't think to bring my favorite cookbooks or folder of treasured recipes. Several dozen of them are preserved digitally on My Favorite Recipes page, but others could have been lost to me forever. For that reason, I'm going to make an effort to post more of my very favorites here.

Fleischmann's Bake-It-Easy Yeast Book (affiliate link here and below) is far and away my favorite bread cookbook. The recipe for Rose Rolls comes from it, though I've made a few small changes over the years. Here's my version:

Rose Rolls

                                                    3 1/2 to 4 1/2 cups flour                      1 1/4 cup water
                                                    1/2 cup sugar                                         1/2 cup butter
                                                    2 tsp. salt                                                1 egg
                                                    2 packages yeast                                   assorted jams and jellies
                                                    1/4 cup powdered milk                        powdered sugar

Combine 1 cup flour, sugar, salt, yeast, and powdered milk in a bowl. Heat the water and butter until they are very warm (120°-130°F). Add liquids to the dry ingredients. Beat 2 minutes at medium speed, scraping the bowl occasionally. Add the egg and another 1/2 cup of flour. Beat on high for 2 minutes. Add enough additional flour to make a stiff dough. Wrap the dough tightly with plastic wrap and refrigerate 2 hours or overnight. 

Place the dough on a lightly floured mat and divide it into 18 equal pieces. Gently roll each piece into a rope, then wind it loosely to form a coil, tucking the end underneath. Place each coil about 2 inches apart on a Silpat-lined baking sheet. 

Cover loosely with a clean towel and allow the rolls to rise in a warm place, free from draft, until doubled (about 1 hour). 

Use your thumb to make 1" indentations into each coil, pressing to the bottom. Fill the holes with your choice of jams and jellies. Bake at 400°F for 12-15 minutes. Remove from baking sheets and cool on wire racks. 

When the rolls are completely cooled, add a tiny bit of water to powdered sugar to make a glaze. Drizzle each roll with glaze. 

Allow the glaze to set, then serve. 

Trust me. These rolls are amazing. 


I moderate comments, so you will not see yours appear right away. Please check back if you had a question; I promise to answer it as soon as I see it. Thank you for taking the time to comment!