Rose Bush Bread

I was inspired (or, should I say, "Pinspired") by a recent photo on Pinterest:
http://pinterest.com/pin/439875088575607831/

There was no accompanying recipe, but the photo tutorial was enough for me to get cooking.

So, I made two bread recipes and set out to recreate this beauty.  It was just a first attempt, but I'd say It was quite successful...


Rose Bush Bread, Annie Laurie Cadmus

 

I actually made two: one for Peter and I and one for our new neighbors.  So, I made one recipe of wheat and filled it with a tomato pesto and then another recipe of white bread that I filled with basil pesto.  Each of the "rose bushes" had alternating rolls of white and wheat to add some variety.  The pestos added a beautiful touch of color and really jazzed up the (already delicious) bread recipe.

 

Since I have only recently moved into my new home (with a handsome new husband, I might add), I have absolutely no idea where my camera is.  So, I guess I'll just have to make this recipe again once I find it so I can offer you additional photos of the actual process.  Until then, the Pinterest link above and the instructions below will have to suffice!

 

Here is how I did it---(these instructions are for ONE recipe, not two as I referenced above).  I used my mom's never-fail roll recipe...

 

Darlene's Butter Rolls:

1 1/3 C warm water

4 T melted butter

4 T powdered milk

2 t salt

2 T sugar

4 C flour (any mixture of white/wheat works!)

2 t yeast

For finishing: if you choose, you can brush 2T of milk, water or egg whites onto the dough

 

Method:

*Yes, there are lots of instructions, but please know that this is SUPER EASY!!!!  Even if you've never made bread before.

1.) Mix the yeast and water, allow to bloom (~10 min)

2.) While your yeast and water mixture sits, combine all the dry ingredients and melt your butter.

3) Add the butter and water/yeast mixture to the dry ingredients and mix, using a wooden spoon.

4.) Once all ingredients are incorporated and forming a sticky ball, place on a well-floured surface and knead for a few minutes until you have a smooth ball of dough.  (tip: If your dough is sticky, keep adding small bits of flour.  If too dry, add more butter or water.)

5.) Place dough in a well-floured bowl and allow to rise in a warm location for one hour. 

6.) While dough is rising, place a large square of parchment paper in a 10" round cake pan.  Lightly flour the surface so your bread can be easily removed after baking.  You can also set-up your cooling rack during this time. 

7.) On a floured surface, cut the dough into four equal pieces.

8.) Roll each piece into an (approximate) 8" x 12" piece.

9.) Spread your filling of choice evenly across the square of dough (the possibilities are endless: cinnamon butter, sundried tomatoes, cream cheese, pestos, etc.!)  If you prefer no flavor additive, then just brush the dough with melted butter.

10.) Roll the dough lengthwise.

11.) Cut each piece in the following manner: 2" from each end.  Then, cut the center in half.  Then, cut the two center pieces on a diagonal so you're left with 4 center pieces and two end pieces with each of the four rolls (I promise, one of these days, I'll offer a photo tutorial!!!!)

12.) Place the end pieces, cut side down, in the center of your parchment-lined cake pan.  Arrange in the center to your liking.

13.) Add the center pieces as a border along the outside of the end pieces, alternating which side is facing up...rearrange as necessary until you've created the visual masterpiece you wish to present to your guests.

14.) Place a dish towel over the cake pan and allow the dough to rise in a warm place for about one hour. 

15.) Lightly brush milk (for a soft texture), water (for a shiny gloss) or egg wash (for a crisp and shiny finish) on your rolls, as desired.  You can also choose not to brush anything..it'll still turn out amazing!

16.) Bake the dough in the center rack of your oven at 375 degrees for approximately 20-25 minutes (or until you've achieved the desired level of golden brown on your "rose petals.")

17.) When you remove the bread from the oven, allow to cool in the pan for 5-10 minutes.  Then, lift the bread out of the pan by grabbing the parchment paper and place the bread on your cooking rack

18.) Once cooled, remove the bread from the parchment paper and serve to your guests.  Butter is unnecessary.  This recipe is amazing as is.

 

Thanks to whatever genius first created this beautiful dish!  I cannot wait to be invited to my next party so I can bring this as my offering.