Today I’m going to show you How to Make Rose Shaped Buns. First, we’ll make a simple yeast dough recipe without eggs and then I’ll show you how easy it is to make rose shaped buns from that dough. These buns have sweet and crunchy crust on the outside and they are turning out very tender and soft on the inside.
Ingredients for the dough:
380-400g sifted flour
7g (2 tsp) active dry yeast
20g (1 tbsp) sugar
1 tsp salt
220ml warm water
100ml vegetable oil
Ingredients for the filling:
20 ml vegetable oil
50g sugar
1 egg for the egg wash
Step 1
Let’s start by proofing the yeast. In a clean bowl mix the warm water, dry yeast, sugar and give it a stir.
Add about 7 tablespoons of flour and stir again. The water should be warm NOT hot to the touch and no salt is needed when you’re proofing the yeast. The consistency of the mixture should be almost like pancake dough. Set it in a warm place for 15-20 minutes. Our yeast mixture raised well and increased in volume and now we can start kneading the dough.
Step 2
Transfer the yeast mixture to the mixing bowl of a stand mixer, add salt, vegetable oil and start mixing the dough.
When all the ingredients are incorporated well, add about half of the flour to the mixture, change the whisk attachment to a hook attachment and start kneading the dough, adding the rest of the flour gradually. Don’t add to much extra flour. Everyone has different flour, and some may need a little more or a little less. The dough should turn out very soft and not sticky.
Step 3
Transfer the dough onto a work surface dusted with flour and knead the dough by hand about a minute.
Step 4
Coat a clean bowl with tablespoon of vegetable oil and place the dough inside. Cover the bowl with a lid or plastic wrap and set aside in a warm place. Allow the dough to rise for about an hour or until it doubles in size.
Step 5
When the dough has doubled in size and become very airy, we need to deflate it and expel the gases. Next, transfer the dough onto the work surface and divide into 10-12 pieces.
Roll each piece into a ball and cover with a plastic wrap and towel. Let it rest for another 30 minutes.
Step 6
After 30 minutes spread each ball of dough with your fingers out flat, brush with a little bit of vegetable oil and sprinkle with about half of a teaspoon of sugar.
Roll the circles of dough into a roll, make a small incision in the center and twist the ends through the incision.
Step 7
Lay out all the rose shaped pastries on a baking sheet covered with parchment paper or Teflon sheet cover again and let them rest for another 20 minutes. In the meantime, preheat the oven to 350 F degrees.
20 minutes later, the buns have almost doubled in size and now we can brush them with the beaten egg and sprinkle with more sugar.
Bake the buns at 350F degrees for 20-25 minutes or until they have a beautiful golden-brown top. Cover the baked buns with a towel and let them cool completely.
Look at these beautiful buns. They have increased in size and have a beautiful, sweet golden crust. I’ll break one bun to show you how tender and fluffy they’re inside.
Notes:
Save the pastries in a closed bag or box, or they will dry quickly.
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How to Make Rose Shaped Buns | Yeast Dough Recipe
These buns have sweet and crunchy crust on the outside and they are turning out very tender and soft on the inside.
Ingredients for the dough:
- 380-400 g sifted flour
- 7 g active dry yeast (2 tsp)
- 20 g sugar (1 tbsp)
- 1 tsp salt
- 220 ml warm water
- 100 ml vegetable oil
-
In a clean bowl mix the warm water, dry yeast, sugar and give it a stir. Add about 7 tablespoons of flour and stir again. The water should be warm NOT hot to the touch and no salt is needed when you’re proofing the yeast. The consistency of the mixture should be almost like pancake dough. Set it in a warm place for 15-20 minutes. Our yeast mixture raised well and increased in volume and now we can start kneading the dough.
-
Transfer the yeast mixture to the mixing bowl of a stand mixer, add salt, vegetable oil and start mixing the dough. When all the ingredients are incorporated well, add about half of the flour to the mixture, change the whisk attachment to a hook attachment and start kneading the dough, adding the rest of the flour gradually. Don’t add to much extra flour. Everyone has different flour, and some may need a little more or a little less. The dough should turn out very soft and not sticky.
-
Transfer the dough onto a work surface dusted with flour and knead the dough by hand about a minute.
-
Coat a clean bowl with tablespoon of vegetable oil and place the dough inside. Cover the bowl with a lid or plastic wrap and set aside in a warm place. Allow the dough to rise for about an hour or until it doubles in size.
-
When the dough has doubled in size and become very airy, we need to deflate it and expel the gases. Next, transfer the dough onto the work surface and divide into 10-12 pieces.
Roll each piece into a ball and cover with a plastic wrap and towel. Let it rest for another 30 minutes.
-
After 30 minutes spread each ball of dough with your fingers out flat, brush with a little bit of vegetable oil and sprinkle with about half of a teaspoon of sugar. Roll the circles of dough into a roll, make a small incision in the center and twist the ends through the incision.
-
Lay out all the rose shaped pastries on a baking sheet covered with parchment paper or Teflon mat cover again and let them rest for another 20 minutes.
In the meantime, preheat the oven to 350 F degrees.
20 minutes later, the buns have almost doubled in size and now we can brush them with the beaten egg and sprinkle with more sugar. Bake the buns at 350F degrees for 20-25 minutes or until they have a beautiful golden-brown top. Cover the baked buns with a towel and let them cool completely.
Save the pastries in a closed bag or box, or they will dry quickly.
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