FLOWER PETAL SWEET ROLLS

By 1For_Him

Try doubling the recipe so that you can have more regular sized rolls for the center instead of one larger one that would take longer to bake. Use pie filling and/or lemon curd instead of jam.

Ingredients

• Filling:
• 2/3 cup plain yogurt
• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 3 tablespoons canola oil
• 4-1/2 teaspoons sugar
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup seedless raspberry jam or flavors of your choice
• Glaze:
• 1/4 cup confectioners' sugar
• 1-1/2 teaspoons butter, melted
• 1/4 teaspoon vanilla extract

Preparation

Step 1

Let yogurt stand at room temperature 15 minutes. In a large bowl, dissolve yeast in warm water. Add yogurt, oil and sugar. In another bowl, whisk flour, baking soda and salt. Add to yeast mixture; beat until smooth. Let stand 10 minutes.

Turn dough onto a floured surface; punch down. Divide and shape dough into 13 balls. For center of flower, combine two balls and place in the center of a greased pizza pan. Place remaining balls around center, allowing room for balls to rise. Cover with a kitchen towel; let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.

Depress centers of petals and pistil; fill each with 1 teaspoon jam. Bake 20-25 minutes or until golden brown. Cool on pan 5 minutes. Remove to a wire rack. Meanwhile, in a small bowl, mix glaze ingredients until smooth. Drizzle over warm rolls. Yield: 11 petal rolls plus center roll.