Ingredients

• For yeast:
• 5 tbsp - warm water (75 ml)
• 3 tsp - (1 tbsp ) - sugar
• 1 tsp - active dry yeast
• For the dough:
• 400 g / 2 cups - ) all - purpose flour (maida)
• 1/2 tsp - salt
• 2 tsp - butter + 50 ml - milk
• 3 tbsp - milk extra
• 1 tsp - extra butter (to grease baking tray)
• For the filling:
• 1 tbsp - oil
• 1 - onion, finely chopped (or 4 spring onions, finely chopped)
• 1/2 cup - minced chicken meat instead
• 6 - French beans, very finely chopped or Capsicum
• 3 - carrots, very finely chopped or Tomato
• 2 tbsp - very finely shredded cabbage
• 1 tsp - soy sauce or tomato puree (it not using soy sauce, add 1/2 tsp - slat to taste)

How to Make Rose Rolls

• For yeast:
• Dilute 1 tsp active dry yeast with 5 tbsps warm water and 3 tsps 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:
• Melt 2 tsps butter in 50 ml medium hot milk and keep aside.
• Place 2 cups of flour in a large bowl (or first add 1.5 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 tbsps 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.
• 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 1.5 hours.
• For the filling:
• Heat oil in a pan. Add chopped onion and fry until golden brown. Add finely chopped vegetables (or minced meat). Stir fry for 5 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
• Divide the dough into 9 -11 sections and shape them into neat balls.
• Now you can start shaping the Roses. Roll out each ball to about 4 inch diameter.
• Brush a bit of butter on the circle of dough. Make 4 diagonal slits, leaving the centre intact.
• Add your filling in the centre.
• Take one of the sections and cover the side of the filling with it.
• Take the opposite side's section and cover the other side of the filling with it.
• Repeat with the two last sections.
• Pinch the dough on the side to seal it (or use your creativity to make rose petals).
• Repeat until all rose-rolls are ready.
• Place the prepared rolls on a greased tray.
• Pre-heat your oven to 180 C. Brush each rose gently with egg yolk mixed with a tsp of milk. Sprinkle with sesame seeds.
• Bake for about 15-20 minutes or until tops are golden and rolls are ready and golden colour.
• 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.
• Recipe Courtesy: Niya's World