FLOWER PETAL SWEET ROLLS
I adapted this recipe from the back of a frozen dinner roll package. You can prepare the rolls the night before for convenience. Then, bake them in the morning to make a lasting impression on guests as they step into the kitchen and smell the sweet aroma. -Celinda Skogsberg, Tuxedo Park, New York
Provided by Taste of Home
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.
Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 104mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
PIZZA ROSES
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-count muffin pan with nonstick cooking spray.
- Unroll the pizza dough onto a floured work surface. Using a rolling pin, roll out the dough slightly so that it is a uniform rectangle about 11 inches by 15 inches.
- Slice the pizza dough widthwise into twelve 1 1/2-inch-wide strips. Separate the strips on the work surface. Spread a thin layer of pizza sauce onto each strip and sprinkle with a thin layer of cheese. Place about 7 slices of pepperoni slightly overlapping down the center of each pizza dough strip so that the top halves of the pepperoni slices hang over the edge of the dough strip. Carefully roll up each strip into a tight roll so it looks like a rose bud, then transfer to the prepared muffin pan.
- Bake until the crust is golden and the pepperoni is slightly crispy, 15 to 18 minutes. Let cool in the pan about 3 minutes. Serve warm.
ROSE PETAL ROLLS
I remember my cousin Danika making these rolls one Thanksgiving a very long time ago (while we both were really young). They came out just right even as kids; sweet, hot and soft. I'm not sure where the original recipe came from but it's been a family favorite ever since.
Provided by Cree6936
Categories Breads
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.
QUAIL IN ROSE PETAL SAUCE
Steps:
- Heat the water to boiling.
- Meanwhile, melt the butter in large skillet, cook the garlic and aniseed for 5 minutes, and set aside.
- Put the rose petals and cactus fruit in a blender and puree until smooth and set aside.
- Cut an "x" over the flat ends of the chestnuts with a knife. Toast the chestnuts in a hot cast iron skillet for 5 minutes. When the shells open, add the chestnuts to the boiling water and cook for 15 minutes. Drain the chestnuts and allow them to cool. Peel the chestnuts, add them to the rose petal mixture, and puree while adding the remaining cup of water, slowly.
- Reheat the skillet with garlic butter mixture and add the rose petals puree. Simmer for 10 minutes then whisk in the honey, salt, and pepper.
- Push the sauce through a sieve, into a clean pan, pressing on the solids to extract the juice and some chestnut pulp. Keep the sauce warm.
- Preheat a grill or grill pan.
- Drizzle the quails with olive oil and season with salt. Grill the quails until they are medium rare, about 5 minutes per side. Serve with the Rose Petal Sauce.
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ROSE SUMMER ROLLS - BETTER HOMES & GARDENS
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- In a large saucepan cook noodles in boiling, lightly salted water 2 to 3 minutes or until just tender; drain. Rinse under cold water; drain well. In a large bowl cut cooled noodles into short lengths. Toss with 1/4 cup rose petals.
- To assemble rolls: Pour warm water into a shallow bowl or pie plate. Working with one rice paper at a time, dip in water until pliable. Lay 1/4 cup rice noodles about a third of the way up from the bottom toward center of rice paper. Fold bottom edge up over filling; roll over once tightly. Place some of the vegetables, herbs, and remaining rose petals on paper above the rolled portion. Tuck in sides. Continue rolling to seal rice paper to itself. Repeat with remaining rice papers. Serve with Rose Dipping Sauce.
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