Rose Rolls with Rose Buttercream

Name: Rose Rolls with Rose Buttercream
Ingredients: ¾ cup milk; 1 large egg; ½ cup water; ½ cup (1 stick) unsalted butter, cut into pieces; 4 cups unbleached all-purpose flour; ½ cup sugar; 2 teaspoons salt; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; 2½ teaspoons SAF yeast or 1 tablespoon bread machine yeast; One 22-ounce can cherry pie filling; 1 cup Sifted confectioners’ sugar; Pinch of salt; 2 tablespoons warm milk; ½ teaspoon vanilla extract or 1¼ teaspoons vanilla powder added to the sugar; ½ teaspoon vanilla extract or 1¼ teaspoons vanilla powder added to the sugar; ½ teaspoon vanilla extract or 1¼ teaspoons vanilla powder added to the sugar; ½ teaspoon rose water, optional; 1½ tablespoons unsalted butter, room temperature

Preparation info

Makes
16
rolls

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

First of all, I love the name of these beautiful breakfast rolls. Second, they are a fast version of my favorite fruit-filled Danish pastry. While I normally make all my fruit fillings from scratch, I can’t help but love the convenience of using the ready-made here. You can also use blueberry pie filling, if you wish, but the cherry is hard to beat.

Ingredients

Cake
Breakfast
Vegetarian

Ingredients

Method