Ingredients
Yellow Dough:
- 200 g warm milk
- 35 g sugar
- 5 g active dry yeast
- 18 g olive oil
- 3 g Rose Salt
- 320 g bread flour
- 10 g Canary Yellow Safflower Supercolor Powder (from Suncore Foods® - This recipe post is not sponsored)
- Melted vegan butter for brushing the dough (from Suncore Foods® - This recipe post is not sponsored)
Blue Dough:
- 200 g warm milk
- 35 g sugar
- 5 g active dry yeast
- 18 g olive oil
- 3 g Rose Salt
- 320 g bread flour
- 7 g Blue Butterfly Pea Supercolor Powder (from Suncore Foods® - This recipe post is not sponsored)
- ¼ tsp Aqua Blue Spirulina Supercolor Powder (from Suncore Foods® - This recipe post is not sponsored)
- Melted vegan butter for brushing the dough
Equipment Needed
- Stand mixer with a dough hook attachment
- 8x8” or 11x7” baking dish
Instructions
- 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.
- 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.
- 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.
- Prepare blue dough: Follow the same steps to prepare the blue dough. Proof blue dough for 50 minutes.
- 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.
- 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.
- 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.
- 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.
- 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.
- Follow steps 6 through 9 for the remaining dough.
- 2nd proof: Cover the dough roses with a kitchen towel and set aside for 30-45 minutes.
- 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.
- 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.
