1 cup warm milk (105 degrees F) (or coconut milk for vegan)
1/2 cup granulated sugar
1 Tablespoon active dry yeast
6 Tablespoon melted butter (or coconut oil)
½ teaspoon kosher salt
1 teaspoon cardamom
4-4.5 cups all-purpose flour
6 cups rose petals (washed)
¼ cup granulated sugar
1/4 cup rose water
6 Tablespoon softened butter (or coconut oil for vegan)
*extra 2 cups loose rose petal (washed)
In the meantime, make filling:
In a medium size bowl, stir together rose water and sugar.
Then gather 2 cups rose petals, pink and red petals work best. Pluck off your rose petals in a he loves me he loves me not fashion, or just simply pick them all at once and wash off in a colander. Place in the bowl with your rose water and sugar and massage so that the rose petals macerate with the rose water and sugar mixture. Set aside.
Sprinkle a flat work surface with flour.
Gently press the air out of the dough and form it into a rectangle.
Roll the dough into a 24” x 12” rectangle that is about ¼ inch thick. Spread your softened butter with an offset spatula. Then evenly spread your macerated rose petals on the dough rectangle, trying to cover the surface to the sides. Scatter the other 2 cups of washed rose petals on the dough scape.
Roll up the dough tightly and cut into 12 equal sized rolls (each roll about 2” wide). Dividing the dough in half each time for the best (most even results without measuring!)
Line a baking sheet with parchment paper and then place your rolls 4 x 3 on the sheet.
Cover with your tea towel and let rise until nearly doubled in a warm place, about 30 minutes.
Preheat oven to 350 degrees F.
*Optional: Swipe each roll with egg wash for a more golden, shiny bake
Once the rolls are doubled in size, bake them in the preheated oven until golden brown, about 15-18 minutes.