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Duo-Tone Rose Blossom Dinner Rolls

Stop and devour the magnificent Duo-Tone Rose Blossom Dinner Rolls! Take a breath & enjoy these stunning Rose Duo-Tones Buns. Life is too short to eat boring food, so make it fun and colorful with Suncore Foods® Canary Yellow Safflower, Blue Butterfly Pea, and Aqua Blue Spirulina Supercolor Powders. Just one look at these whimsical roses, and we are in love! Elevate your dinner table and make your next gathering even more memorable with this magical recipe. You won't be able to keep your hands away from these buns.

Ingredients

Yellow Dough Ingredients:
200g warm milk
35g sugar
5g active dry yeast
18g olive oil
3g Suncore Foods® Rose Salt
320g bread flour
10g Suncore Foods® Canary Yellow Safflower Supercolor Powder
Melted vegan butter for brushing the dough

Blue Dough Ingredients:
200g warm milk
35g sugar
5g active dry yeast
18g olive oil
3g Suncore Foods® Rose Salt
320g bread flour
7g Suncore Foods® Blue Butterfly Pea Supercolor Powder
¼ tsp Suncore Foods® Aqua Blue Spirulina Supercolor Powder
Melted vegan butter for brushing the dough

Equipment Needed:
Stand mixer with a dough hook attachment
8x8” or 11x7” baking dish

Directions

1. Prepare yellow dough: In the bowl of a stand mixer, combine warm milk, sugar and yeast and set aside for 10-15 minutes, until the mixture is frothy. Mix in olive oil on low speed for 30 seconds.

2. Form dough: Mix in salt, bread flour and l Canary Yellow Safflower Supercolor Powder low speed (or at the mixer recommended speed for dough) until the dough comes together and is no longer sticking to the walls of the bowl.

3. 1st proof: Remove dough and form a dough ball. Place the dough in a clean bowl, cover and proof the dough for 60-90 minutes.

4. Prepare blue dough: Follow the same steps to prepare the blue dough. Proof blue dough for 50 minutes.

5. Lightly oil the inside of a baking dish and set aside. Once both doughs have risen, punch the air out and separate each dough into 6-8 portions (6 if using an 8x8” dish and 8 if using an 11x7” dish). Work with one 1 yellow and 1 blue portion at a time. Keep the remaining portions covered.

6. Roll dough: Further separate 1 yellow portion and 1 blue portion into 3 portions each. Generously dust your work surface with flour and using a rolling pin, roll 2 yellow and 2 blue portions into small circles, approximately 4-5” diameter. Roll the remaining 2 portions into smaller circles, approximately 3” diameter. This will help with the rose shape but is not mandatory.

7. Form roses: Using the 4 bigger circles, form a dough train. Place 1 blue circle at the bottom, place a yellow circle over the blue, covering one-third to half of the blue circle. Follow this process, alternating colors, with the remaining 4 circles, ending the dough train with the 2 smaller circles.

8. Using your rolling pin, press down in the middle of the dough train, length wise, and gently roll 2-4 times. This will slightly expand the width and will seal each point where the dough is connected.

9. Starting from the end with the smaller circles, roll the dough inwards to form a small dough log. Cut the log into half forming 2 dough roses. Gently, spread out the outer petals of each rose and place the rose into the prepared baking dish, petals’ side facing up.

10. Follow steps 6 through 9 for the remaining dough.

11. 2nd proof: Cover the dough roses with a kitchen towel and set aside for 30-45 minutes.

12. When ready to bake, preheat oven to 375º F and brush the dough with melted butter. Before placing the rose buns in the oven, reduce oven temperature to 350º F and bake for 20-25 minutes, until the tops are golden-brown and the sides should sound hollow when you tap on it.

13. Allow the rose buns to cool in the dish for 15 minutes. Remove the buns from the dish (they should slide out when the dish is tilted) and allow them to cool to room temperature before breaking apart.

 


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