Time 55m Yield 11 petal rolls plus center roll. Number Of Ingredients 14 Steps:
Let yogurt stand at room temperature 15 minutes. In a large bowl, dissolve yeast in warm water. Add yogurt, oil and sugar. In another bowl, whisk flour, baking soda and salt. Add to yeast mixture; beat until smooth. Let stand 10 minutes., Turn dough onto a floured surface; punch down. Divide and shape dough into 13 balls. For center of flower, combine 2 balls and place in the center of a greased pizza pan. Place remaining balls around center, allowing room for balls to rise. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Depress centers of petals and pistil; fill each with 1 teaspoon jam. Bake 20-25 minutes or until golden brown. Cool on pan 5 minutes. Remove to a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Drizzle over warm rolls.
Yield 6 servings Number Of Ingredients 10 Steps:
Preheat oven to 400˚F (200˚C). Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl. Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated. On a cutting board, lay out two pieces of bacon overlapping each other vertically. Line the bacon with the sliced potatoes, making sure each potato is overlapping. Starting at one end, gently roll up the bacon, creating a potato rose. Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes. Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes. Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered. Enjoy!
Time 1h20m Yield Makes 3 1/2 cups Number Of Ingredients 9 Steps:
Puree strawberries, 1/2 cup confectioners’ sugar, the rose water, and vanilla seeds until mixture is slightly chunky. Whisk heavy cream, creme fraiche, and remaining 3/4 cup sugar with a mixer on medium-high speed until soft peaks form. Fold in strawberry mixture until just swirled through. Divide among 12 glasses. Refrigerate for at least 1 hour. Meanwhile, make the sugared rose petals: Pick up each rose petal with tweezers. Lightly brush with egg whites and sprinkle with superfine sugar to coat. Let dry on a wire rack. Garnish each fool with a rose petal just before serving.
Time 35m Yield 24 serving(s) Number Of Ingredients 7 Steps:
Dissolve yeast in warm waster; stir in sugar. Beat in ingredients. Grease muffin tins and spoon 1/2 full of batter. Bake in preheated over, 450, 10 minutes or until done. (or Bake 400 degree for 13-15 minutes) Note: Batter may be kept in a tightly covered container in refrigerator several days and used as needed.
Time 57m Yield 4 Number Of Ingredients 3 Steps:
Wash rose petals and dry them using a salad spinner or paper towels. Trim and discard white bases of petals. Place rose petals in a bowl; add 2 tablespoons sugar. Rub petals with your hands until sugar draws out liquid from the petals. Pour liquid into a separate bowl and reserve. Bring water to a boil in a saucepan. Stir in remaining 6 tablespoons sugar. Cook over medium heat for 2 minutes. Remove from heat and let cool, about 15 minutes. Place rose petals in the cooled syrup. Bring to a boil; reduce heat to low, and cook, about 5 minutes. Add reserved liquid. Continue cooking, stirring occasionally and skimming off any foam that rises to the top, until syrup is reduced, about 15 minutes.
Time 2h30m Yield 6 to 8 servings Number Of Ingredients 19 Steps:
Make the pudding: Butter a 7- to 8-cup heatproof pudding mold or other deep baking dish or bowl. Meanwhile, combine the bread crumbs, sugar, almonds, baking powder, salt, mace and rose petals in a large bowl or bowl of a stand mixer. Using an electric hand mixer or the paddle attachment of a stand mixer, mix the dry ingredients just to blend, about 10 seconds, then add the butter and beat until well combined, about 1 minute. In a medium bowl, beat the eggs with the milk, lemon juice and rose water. Add to the bread mixture and beat until everything is evenly moistened, about 1 minute. Spoon the pudding mixture into the prepared mold; it should come two-thirds up the sides of the mold. Cover tightly with aluminum foil, crimping it around the edges to seal. Place the covered mold in a wide pot or Dutch oven large enough to fit it with space around and over it. Add enough water to the pot to meet the middle of the bowl. Bring the water to a boil over medium heat, then cover the pot and reduce the heat to maintain a low simmer. Steam, replenishing with boiling water as needed so there’s always enough to reach the middle of the bowl, until a skewer inserted in the center comes out clean, 1 1/2 to 2 hours. Cover tightly with foil again if the pudding needs to continue steaming after you insert the skewer. When the pudding is done, uncover the pot and let the pudding cool in the pot for about 5 minutes. Wearing oven mitts or protecting your hands with kitchen towels, grip the mold and transfer it to a heatproof work surface. If the pudding seems stuck to the mold, run a thin knife or spatula around the edges of the mold. Center a serving plate larger than the mold over the mold, then hold both tightly together and flip. The pudding should release onto the plate. If it hasn’t, tap the mold a few times, then lift off the mold. Let the pudding cool to warm. While the pudding cools slightly, make the icing: In a medium bowl, combine the confectioners’ sugar, butter, jelly, mace and rose water. Beat or whisk until smooth, then stir in the milk. If the icing is too thick to pour, add more milk by the tablespoon. While the pudding is still warm, coat it with the icing. If you have any icing leftover, serve alongside the pudding. Decorate the pudding using the crystalized rose petals if you’d like. Serve warm.
More about “rose petal rolls recipes”
Time 1h Yield 12 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes. Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated. Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces. Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren’t yet cooked through, cover pan with foil for the final minutes of baking. Loosen edges of potato roses with a fork and lift out of pan to serving dish.
