Soft rose-shaped yeast rolls, with layers of butter and vanilla sugar that melt in the oven. They bake until just light golden, so the dough stays soft and airy inside.
Mix the flour, yeast, sugar and salt in a large bowl.
Bowl
2
Add the lukewarm milk and eggs and Knead on low speed 3 minutes. Add the butter in several additions and knead another 7–8 minutes, until the dough is smooth, soft and slightly sticky and pulls away from the sides of the bowl.
⚙ KneadingBowlStand mixerStand mixerDough hook
💡Butter added only after the gluten has developed doesn't stop it from stretching: the rich dough comes out smooth and soft, not sticky.
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3
Cover and Let rise about an hour and a half in a warm place, until the dough doubles in size.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
For the Pastry Filling
4
Mix the butter, sugar and vanilla sugar into a smooth paste.
Bowl
To assemble
5
Divide the dough in two. Roll out each part into a 30 ×40 cm rectangle and spread half the filling over it, all the way to the edges.
⚙ Rolling Out DoughRolling pin
💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
6
Roll each part into a tight roll from the long side and cut into slices 4 cm wide.
Knife
7
Place each slice cut side down in a pan lined with parchment paper, 5 cm apart, and press lightly with your palm. Cover with a towel and Let rise for 30 minutes.
⚙ ProofingPlastic wraporKitchen towelBaking panParchment paper
8
Gently brush the slices with the yolk.
Pastry brush
9
Bake in an oven preheated to 180°C (355°F) 18–20 minutes, until the roses are light golden on top and slightly darker underneath.
⚙ BakingOvenBaking pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
10
Let cool on a rack.
Cooling rack
208calories
4 gprotein
28 gcarbs
9 gfat
● protein 8%● carbs 54%● fat 38%
Per serving (61 g), of 20 servings
For the Dough base · For the Pastry Filling · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Egg yolks: measured in tbsp in this recipe · 322 kcal per 100 g · More about Egg yolks →
🔧 Tools needed (9) · 🍳 One cooking vessel
Dough hook· Also works: Food processor (Small amounts, plastic blade) · Bowl (Knead by hand in a bowl, 10 minutes or more)
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Stand mixer· Also works: Hand mixer (Handheld, weak with heavy doughs) · Whisk (Lots of time and effort) · Dough hook (Knead by hand instead)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Parchment paper · Kitchen towel or Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
