Flower Petal Sweet Rolls

Total Time Prep: 35 min. + rising Bake: 20 min.
Yield 11 petal rolls plus center roll
Test Kitchen Approved
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

Ingredients

  • 2/3 cup plain yogurt
  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3 tablespoons canola oil
  • 4-1/2 teaspoons sugar
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Filling:
  • 1/4 cup seedless raspberry jam or flavors of your choice
  • Glaze:
  • 1/4 cup confectioners' sugar
  • 1-1/2 teaspoons butter, melted
  • 1/4 teaspoon vanilla extract

Directions

  1. 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.
  2. 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°.
  3. 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

1 roll: 151 calories, 4g fat (1g saturated fat), 3mg cholesterol, 104mg sodium, 25g carbohydrate (8g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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
Recipe Creator

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