Rose rolls with rose buttercream from The Bread Lover's Bread Machine Cookbook: A Master Baker's 300 Favorite Recipes For Perfect-Every-Time Bread - From Every Kind of Machine (page 474) by Beth Hensperger

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ishie1013 on August 07, 2024

    This took a long time, but the results tasted very good and there were no leftovers at the function they were cooked for. One thing though, the book mentions filling with two tablespoons of the cherry filling! There is NO way you're going to get that much room in them. I used the extra cherry filling to make thumbprint cookies.

  • IowanCorn on March 12, 2024

    A roll well worth making! Takes a bit of time, even with the bread machine doing the initial mixing, but I took the first refrigeration rise overnight, and then did the second rise of 1 1/2 hour on the table. I also ended up with 13 rolls not 16, but I like them a little larger than I think the recipe assumed. Not really all that difficult, just waiting on bread to rise. I followed this one and used cherry filling, but I think any fruit pie filling would work.

  • annmartina on April 10, 2016

    I use this dough for the base of the cinnamon bun pie in Momofuku Milk Bar cookbook

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