Rose Dinner Rolls

Mix all ingredients except butter until smooth. Add butter and knead until dough reaches the stretchable stage. Let ferment until doubled in size. Divide into 15g portions, yielding about 30 portions.

Roll each portion into a ball and let rest for 10 minutes.

Group six portions together per set, and roll five portions into circles.

Arrange the circles in sequence.

Shape the remaining portion into an elongated piece with tapered ends to act as the flower center.

Press the circles lightly with a bamboo skewer.

Place the flower center at the bottom.

Roll up the arrangement.

Cut in half to form two rose-shaped dough pieces.

Grease an 8-inch square baking pan with softened butter twice. Place nine rose-shaped dough pieces in the pan and the last one in a small paper cup.

Let ferment until doubled in size. Brush the surface with egg wash and sprinkle with sesame seeds.

Preheat oven to 175°C. Bake for about 25 minutes on the middle-lower rack.