Butter rose rolls

Name: Butter rose rolls
Ingredients: 150 ml water; 3 tablespoons oil; 2 egg yolks; 1/4 teaspoon fine salt; 1 tablespoon granulated sugar; 350 g type 00 white flour; 21 g fresh yeast or 3.5 g dry yeast; 100 g butter; 100 g powdered sugar

Dessert - Butter rose rolls by Veronica P. - Recipia

Butter rose rolls are usually served with coffee, as yeasted rolls filled with buttercream. The dough made with flour, water and egg yolks bakes golden on the outside and stays soft in the middle. I pull them apart by hand while they’re still slightly warm. Prep: 20 minutes. Cook: 20 minutes. Rest: 30-40 minutes. Total time: 70-80 minutes. Servings: 8. Approximately 370 kcal and 6 g protein per serving.

Ingredients

150 ml water
3 tablespoons oil
2 egg yolks
1/4 teaspoon fine salt
1 tablespoon granulated sugar
350 g type 00 white flour
21 g fresh yeast or 3.5 g dry yeast
100 g butter
100 g powdered sugar

Preparation

1. In a bowl, mix the water with the oil. Add the egg yolks and salt, then beat until foamy. 2. Add the granulated sugar and mix until it dissolves. Add the flour and yeast, then knead until you have a non-sticky dough. 3. In a separate bowl, mix the softened butter with the powdered sugar until creamy. 4. Roll the dough out into a thin sheet and spread it with the buttercream. Roll up the sheet, then cut it into slices with a very sharp knife. 5. Arrange the slices on an ungreased baking tray and leave them in a warm place for 30-40 minutes, until they have visibly risen. 6. Bake at 180°C for 20 minutes, until golden brown. Check the middle with a toothpick. 7. Leave the rolls to cool before serving.

Notes

Fresh yeast can be replaced with 3.5 g dry yeast. The rolls contain gluten, eggs and dairy. They go well with plain black tea. I start at least 70 minutes before serving, so there’s time for the proofing too. Keep them covered in the fridge and eat them within 3 days. The butter for the filling should be soft, but not melted, so it spreads without running. If the flour absorbs the liquid more slowly, knead the dough until it pulls away from the bowl before adding more flour. In a cool room, the dough may need the full proofing time; watch for it to grow in volume, not just the clock.