Rose Rolls
Makes 12 rolls.
  • ¼ cup warm water
  • 1 pkg active dry yeast
  • 1¼ cups half & half (whole milk will do in a pinch)
  • ¼ cup sugar
  • ¼ cup softened butter
  • ¾ teaspoon salt
  • 1 egg
  • 4-5 cups flour
  • 2 tablespoons melted butter
  • ½ cup sugar
  • 1 tablespoon cinnamon
  1. In a small bowl, combine the warm water and yeast. Set aside for 5 minutes.
  2. Heat the half & half until hot but not boiling.
  3. In a large bowl (I use a stand mixer) combine the half & half, sugar, ¼ cup butter, and salt.
  4. Add the egg and mix well.
  5. Add the yeast mixture and 3 cups of flour. Beat with a paddle attachment until well combined. Switch to a bread hook and add 1 more cup of flour and knead for 5 minutes. (If you are kneading by hand, keep the work surface well floured, as the dough will be sticky until it picks up some of the flour and the kneading is done. By hand, knead 7-8 minutes.) If the dough isn't coming cleanly away from the side of the bowl after 5 minutes of kneading, add flour a little at a time. You want a soft, elastic dough - not sticky.
  6. Place the dough in a greased bowl and allow it to rise until doubled, at least an hour. Punch dough down.
  7. Roll out dough on floured surface. The dough should be thin - about ¼-inch. Cut into 78 2-inch circles. (I used a small brandy snifter. You may have to get creative - milk jug cap, stainless prep cups, etc.)
  8. Spray a muffin pan with an oil/flour spray like Baker's Joy, or grease well (including the top surface of the pan!)
  9. For dinner rolls, stretch out 60 circles slightly-into a teardrop shape-and place in prepared muffin pan, 5 to a cavity. Let the rounded petals curve over the top of each opening slightly. Press the inside center gently and brush lightly with butter. Slightly stretch out 12 circles and place one in each cup, pressing down firmly in the middle of each and brushing lightly with butter. Cut 6 circles in half and with the straight side facing you, roll each half-circle up to create the bud. Place one in the center of each rose.
  10. For cinnamon rolls, follow the procedure above, but dip rounded side of the large petals in butter and then in cinnamon sugar and place 5 in each cavity. Brush the bottom surface with butter and sprinkle with about ⅛ teaspoon of cinnamon sugar. Place the single circle inside and brush the bottom surface with butter and sprinkle with cinnamon. Then add the bud and brush the top of it, sprinkling lightly with cinnamon.
  11. Cover the pan with a clean dishtowel and allow the rolls to rise until puffy-about an hour.
  12. Heat oven to 375 F.
  13. Bake for approximately 20 minutes, or until a rich golden brown.
  14. Remove to rack and cool a few minutes in the pan - then remove rolls to finish cooling on rack.
Recipe by The Rowdy Baker at