ROSE ROLLS for Mother’s Day

Happy Mother’s Day!

Let’s make beautiful rose-shaped bread rolls to celebrate someone special.

These soft and elegant rolls are perfect for Mother’s Day breakfast or brunch, served alongside your mom’s favorite dishes. They also make a lovely homemade gift, packed with little treats she loves.

I’m sure your mom will adore them.

How to Enjoy Your Rose Rolls

You can gently pull apart each petal, thanks to the butter brushed between the layers of dough.

The rolls are soft, moist, and slightly sweet, which makes them wonderful with savory dishes like salads, soup, or grilled chicken.

If my mother were still here, I think I would serve these rolls with a grilled chicken salad and a warm cup of tea.

My mother passed away 17 years ago, so I can no longer make these for her. But cooking recipes like this still brings me close to those memories.

And honestly… why not enjoy them for yourself, too?

Make a Mother’s Day Basket

Once the rolls have cooled to room temperature, wrap them gently in plastic wrap.

Then prepare a small basket for your mom — or for anyone you want to thank and appreciate.

Line the basket with soft paper or a kitchen towel, whatever you have on hand, and fill it with a few favorite treats.

Today, I chose:

• Brie cheese
• Fig jam
• Tea

Place everything in a gift bag and finish with a ribbon.

There you have it — a simple but heartfelt homemade gift made with love.

I’m sure your mom will feel very special.

ROSE ROLLS

Extra-special-looking Bread rolls

Print Recipe Pin Recipe

Cook Time 15 minutes mins

Fermentation Time 2 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 10 Bread Rolls

Course: Breakfast

Cuisine: Japanese

Ingredients Equipment Method

Ingredients

  

Pink Rose Rolls

• 250 g bread flour (12.5% protein)
• 3 g salt
• 15 g sugar
• 3 g active dry yeast (or instant dry yeast)
• 30 g condensed milk
• 50 g raspberry puree
• 120 g water
• 10 g unsalted butter

White Rose Rolls

• 250 g bread flour (12.5% protein)
• 3 g salt
• 15 g sugar
• 3 g active dry yeast (or instant dry yeast)
• 30 g condensed milk
• 50 g whole milk
• 120 g water
• 10 g unsalted butter

Equipment

• bowl, chopsticks, scraper, oven, rolling pin

Method

 

1. Make the Dough

   Mix the raspberry purée, condensed milk, and water together (for the pink dough).For the white dough, mix the milk, condensed milk, and water.

   In a bowl, combine the bread flour, sugar, and salt. Add the yeast and mix.

   Pour in the liquid mixture gradually and stir until a shaggy dough forms.

   Cover and let rest for 10 minutes.

2. Knead the Dough

   Transfer the dough to a work surface and knead until smooth and elastic, about 8–10 minutes.

   Add the butter and knead a few more minutes until fully incorporated.

   The dough should become soft, stretchy, and smooth.

   Place in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.

3. Divide and Rest

   Transfer the dough onto a lightly floured surface.

   Divide into:

   Shape into balls, cover, and let rest for 5 minutes.

   Meanwhile, grease a muffin tin and melt the butter for shaping.

   10 pieces of 30 g dough10 pieces of 20 g dough

4. Shape the Roses

   To make one rose, use:

   Roll the 30 g dough pieces into circles about 10 cm (4 inches) wide.

   Roll the 20 g dough pieces into circles about 7–8 cm (3 inches) wide.

   Brush each piece lightly with melted butter and overlap them slightly from largest to smallest.

   Roll up the dough tightly and pinch the seam closed.

   Cut in half to create two roses.

   Gently open the “petals” and place into the muffin tin.

   2 pieces of 30 g dough2 pieces of 20 g dough

5. 5. Second Rise and Bake

   Cover loosely and let rise for 40 minutes, or until puffy.

   Meanwhile, preheat the oven to 180°C (356°F).

   Bake for 14–15 minutes, until lightly golden.

   Allow to cool slightly before serving.

   These rolls are best enjoyed fresh, with butter, jam, cheese, or a warm cup of tea.