Happy Mother’s Day!
There’s only one day a year dedicated to Mom, so Mother’s Day is a time to pull out all of the stops.
Celebrate your amazing Mom with my tender strawberry filled buns shaped like a rose! This tender, buttery, sweet dough is fun and easy-to-make. This dough uses strawberry preserves, which means you can spend more time with your Mom!
The addition of cream cheese in the dough makes the buns incredibly tender and fluffy. Adding a dollop of super flavorful strawberry preserves within each rosebud makes these buns a sweet start to a wonderful day.
Show her you love her without saying a word!
For the Dough:
3/4 cup milk
4 oz. cream cheese
2 tablespoons butter
2 tablespoons sugar
1 egg, beaten
2 teaspoons vanilla
2 teaspoons dry yeast
2 3/4 cups all-purpose flour
1 teaspoon salt
1/4 cup strawberry preserves
Egg wash for brushing the bread
Sugar for sprinkling on bread
To Make the Dough:
Place the milk, cream cheese, and butter in a microwave-safe bowl and heat for 90 seconds or until lukewarm. Transfer to a large mixing bowl and add the sugar, vanilla, egg, yeast, salt, and flour. Mix and knead to make a soft dough that bounces bake when you give it a poke.
Cover the dough and let rise for 45 minutes to an hour, until almost doubled and puffy-looking.
Deflate the risen dough and pat it into a rectangle. Cover it with a greased plastic wrap and let it sit for 5 minutes. After the rest, turn the dough out onto a lightly floured surface and divide it into 25 small pieces, each about 1 1/2″ in diameter.
Working with 5 balls at a time, using your palm to flatten each ball into a disk measuring about 3″ wide. Keep the remaining dough balls covered with a plastic wrap or a towel until needed. After flattening each ball, line them up slightly touching in a row. Using your floured rolling pin, make a depression down the middle of the disks. Using a pastry brush, or a spoon, spread the preserve on the disks, leaving the ends free of preserves for pinching. Using a pizza cutter cut lengthwise through the middle of the disks, then rolling each piece carefully up and pinching the ends to resemble a rose shape. Place in a greased 9-inch baking pan and repeat with the rest of the balls. Cover with plastic wrap sprayed with cooking spray while working.
Cover the pan with plastic wrap and let rise for 40 to 45 minutes until it’s visibly puffy. Towards the end of the rising time, preheat the oven to 350 degrees.
Uncover the bread and brush the egg wash (one lightly beaten egg, 2 teaspoons water and a pinch of salt) and lightly sprinkle with granulated sugar, if desired.
Bake covered with greased aluminum foil for 20 minutes, then remove and bake 15-20 minutes longer, or until the loaves are golden brown.
Remove from the oven and cool slightly before brushing on the preserves.
Inspired by King Arthur Flour
Bake some love!