Sticky and gooey eggless rolls with rose sugar

If you love cinnamon rolls, you are sure to love this recipe. A fluffy, sticky, gooey roll sprinkled with rose sugar is exotic, aromatic and the tastiest piece of eggless bread you will ever put in your mouth!

Comments

JUMP TO RECIPE CARD

If you love cinnamon rolls or pecan cinnamon rolls, you have got to try this. A soft, pillowy bread covered in an aromatic rose sugar and then garnished with rose petals and earthy fennel seeds is a recipe you will not forget for a long time. I guarantee!

Sticky and gooey eggless rolls with rose sugar

In my opinion, a perfect roll is a fluffy, buttery and a gooey mess. Knowing how adding starch made my milk loaf soft and tender, I have used tangzhong method here in this recipe to achieve that perfect roll. Tangzhong method is a Japanese technique that involves cooking a portion of the flour with the liquid that creates a slurry. This slurry or the roux helps to retain moisture in the bread while it bakes which in turn keeps the crumb soft and light.

Along with that, there are few more noteworthy tricks I learnt while baking this bread.

A sticky dough = more moisture = added softness in the final product
Roll the bread as thin as possible before you apply butter and sprinkle sugar so that more area is covered with that aromatic exotic rose sugar
Use a good quality butter that is soft, not melted before sprinkling sugar as it can be spread evenly and doesn’t drip all over when you slice it in rounds.
Place the rolls close to each other leaving not more than ½ inch space between them so that it creates softer sides.
Submerge the rolls in the cream just before baking for that dripping melty gooeyness. It is an indulgent treat after all.
Drizzle the rolls with melted butter while the bread is warm so that it slides through all those nooks and crannies and create this buttery goodness.
Last but surely not the least, enjoy the bread while its warm! Its divine…seriously, you are missing out on something if you’ve not tried this.

I would love to know your feedback on this one…please click on the like and let me know in comments how it turned out. It would be so wonderful to know your feedback.

If you liked this recipe, you may want to see some of these too:

Recipe Card

Sticky and gooey eggless rolls with rose sugar

Recipe Rating

AUTHOR

Hema B Kathrani

CUISINE

Fusion

PREP TIME

3.30 minutes

COOK TIME

22-25 minutes

SERVINGS

makes 9 rolls

Author: Hema B Kathrani | Cuisine: Fusion | Category: Breads

Prep Time: 3.30 minutes | Cook Time: 22-25 minutes | Servings: makes 9 rolls

Ingredients

For tangzhong:
- 38 gm (¼ cup) plain flour
- 150 ml full fat milk
To proof the yeast:
- 100 ml full fat milk
- 1 tbsp sugar
- 1 tsp instant yeast
For the dough:
- 280 gm (2 cups) plain flour
- 1 tsp salt
- 26 gm (¼ cup) milk powder
- 58 gm (¼ cup) soft butter
- 2 tbsp rose water
For the filling:
- 120 gm (½ cup) sugar
- 15 gm (¾ cup) edible dry rose petals
- 58 gm (¼ cup) soft butter
- 60 ml heavy cream at room temperature
For the glaze:
- 130 gm (1 cup) icing sugar
- 2-3 tbsp rose water
- 3 tbsp melted butter
For the garnish:
- Rose petals
- Fennel seeds, unroasted

Method

Make the tangzhong:
- In a pan, whisk the flour and the milk together and combine well.
- Whisk this mix continuously over a low flame till it turns into a thick paste.
- Take it off the flame and let it cool.
Proof the yeast:
- In a bowl, mix warm milk, sugar and instant yeast. Stir well.
- Keep it aside till the mix becomes frothy.
Make the dough:
- In a large bowl, combine tangzhong slurry, flour, salt, milk powder, butter and rose water. Mix well.
- Add the frothy activated yeast and combine till it comes together.
- Remove the dough on to a clean surface and knead the mix for about 10 minutes to make a soft, pliable dough
- Place it in a greased bowl and cover it for an hour or until it doubles.
Prepare the filling:
- Combine sugar and rose petals in a blender to make rose sugar.
Shape the rolls:
- Grease a 9 x 9 square pan.
- Once the dough has risen, gently deflate the dough and transfer it to a clean counter surface.
- Roll the dough into a 16 x 16 square.
- Spread ¼ cup soft butter evenly all over the square leaving ½ inch bare from the edges.
- Generously sprinkle the rose sugar prepared earlier over the butter.
- Roll the square into a tight log.
- Pinch the seam together and place the log downwards on its seam.
- Using a serrated knife cut the log in 9 rounds.
- Place the rounds in the greased pan and cover it loosely.
- Keep it aside in a warm place till the rolls double up in their sizes.
Bake the rolls:
- Pre heat the oven to 180 C
- Keep a tray with 2 glasses of water at the bottom rack to create steam in the oven
- Gently pour ¼ cup cream over the rolls and place the pan in the oven.
- Bake the rolls in the oven for 22-25 minutes.
- Cover the pan with an aluminum foil for the last 5 minutes of the cooking time if the top of the roll seems to be browning too quickly.
- Remove from the oven and let it cool in the pan for 5 minutes.
Prepare the glaze:
- Pour 3 tbsp of melted butter over the rolls while they are warm.
- Sift the icing sugar so that no lumps remain.
- In a bowl, combine sifted icing sugar and 2 tbsp of rose water to make a glaze.
Serve:
- To serve, pour the glazing over the rolls and garnish it with rose petals and unroasted fennel seeds.
- Enjoy it warm or at room temperature.

Notes

I use US cup measurement which is 1 cup = 235 ml, however I would strongly recommend using the weighing scale to get the best results.
Do whisk continuously while making the tangzhong slurry as it can burn easily.
You can substitute slivers of pistachio instead of fennel seeds on top of the rolls as garnish.
The temperature of the milk to proof the yeast should be warm, not hot. To test, simply put your finger in the bowl. If you are able to comfortably keep you finger in, it is good to go.
If your yeast mix does not become frothy and bubbly in 10 minutes, it is best to discard and start again.
Creating a steam environment makes the crumb of the bread softer while giving a golden crust on the top.
If the glaze seem too watery, add icing sugar to bring it to the desired consistency.

Did you make this recipe? Follow me on Instagram handle @acookwithin or @acookwithin on Facebook.

www.acookwithin.com

Previous image

Next image

Comments

Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin to share your creation😊 It would make my day!

2 thoughts on “Sticky and gooey eggless rolls with rose sugar”

Neha
07/12/2020 at 9:18 pm

Hi..van this receipe be made without yeast….some other alternative
Thank you
Reply
1. Hema
  08/12/2020 at 7:15 am
  
  Hello Neha, I haven’t made these rolls without yeast so am not sure how it would work without it. A sourdough starter might work though, let me know if you try.
  Reply