Wednesday, September 10, 2014

Rose Shaped Buns

Having done a few experiments in the  past with breads and yeast, and having seen the different shapes of steamed breads in Chinese stores, I wanted to try and fuse the two cooking techniques and make something interesting. Borrowing the recipe and baking technique of any flour bread and combining it with the delicate and artistic method of rolling out a Chinese bread led me to make these cute bundles of goodness. 

These Rose shaped buns can be eaten with butter and assorted jams, or served with other dips. For any party, these buns can be made as a substitute to pav bread in Pav Bhaji, Dabeli or Wada Pav.

All purpose flour 3 cups
Dry Yeast 1 packet ( 2 1/4 tsp)
Butter 3 tbsp
Sugar 2 tbsp
Salt 1 tsp

Heat 1 1/4 cup water to about 100-110 F and mix sugar in  it. Add the dry yeast and let it stand for ten minutes till it froths. 

Sift all purpose flour in a large mixing bowl and add melted butter and salt. Mix together and add the yeast mixture. Knead well and transfer the mixture to a floured surface and knead several times. Once the dough becomes soft, cover it lightly with oil and keep it covered in a big pan. Let it rest for about 45 minutes. The dough will become twice it's size.

After about 45 minutes to an hour transfer the dough on a floured surface and punch down to remove the air. Divide the dough into six equal parts. From each of the six parts, make six balls of increasing size as shown below. Shape the smallest piece as a log and roll out the remaining balls to make rounds. Place them in a straight line as shown in picture 3, stacking half of the round on the next one. Start rolling from the log towards the largest round, from bottom to top. Fold over the dough and cut it through the centre using a pizza cutter or sharp knife. This way each folded dough gives two roses. Arrange the rose on a greased baking tray and separate out the petals.  

Let the rose shaped bread stand for about 45 minutes. It will become almost twice it's size. Preheat oven to 450 F and place the baking tray in for about 8-10 minutes, till the bread gets a light brown color. Remove from the oven and cool on the cooling rack. 

Serve warm with butter and jam. The bread can also be used to creatively serve Pav Bhaji! 

I made a few roses with the dough and used the remaining dough to make round breads, which can be used to make Pav Bhaji, Dabeli or Wada Pav. These rounds of goodness taste great with just butter and a cup of hot Masala Chai as well!


  1. Hello, just came across your website through 'Euphoric Delights'. Will this bread be denser if ,I bake with whole wheat? The reason for asking, is the shape itself.Thanks

    1. No there will e no problem with wheat flour. Just make sure you add a tbsp of vital wheat gluten for every cup of wheat flour.