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Christmas Rose Bread Rolls
Delicate rose-shaped bread rolls made from a yeasted dough, brushed with butter and egg wash, and baked to a golden finish. Perfect for Christmas, New Year's, or any festive gathering. The recipe includes a cocoa‑sugar version and a simple tea blend to serve alongside.
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Cost Breakdown
Critical Success Points
- • Activating the yeast in the preferment
- • Kneading the dough to a smooth, non‑sticky texture
- • First bulk fermentation (dough should double in size)
- • Freezing the rolled logs firm enough for clean slicing
- • Cutting uniform 5–7 mm slices for proper petal formation
- • Baking until golden without over‑browning
Safety Warnings
- • Do not use milk hotter than 45 °C when activating yeast.
- • Handle hot baking sheet with oven mitts.
- • Use a sharp knife carefully when slicing; keep fingers clear of the blade.
- • Do not leave the oven unattended while baking.
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