Roses and bread are both symbols for St. Elizabeth of Hungary (November 17) and St. Elizabeth (Isabel) of Portugal (July 4) so a bread in shape of rose serves as a dual reminder for their feast days. Last year I shared a braided twist rose bread idea but here is another variation on the rose bread for the feasts of St. Elizabeth of Hungary and St. Elizabeth of Portugal.
Sweet Roll Dough
1 pkg. dry yeast
½ c. warm water
1/2 c. lukewarm milk (scalded then cooled)
1/3 c. butter, margarine or shortening
1/3 c. granulated sugar
1/2 tsp. salt
3 ½ to 4 c. flour
Dissolve yeast in warm water in large bowl. Stir in milk sugar, butter, salt, egg, and 2 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn onto lightly floured surface and knead until smooth and elastic. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double, about 1 ½ hours.
2 T. butter, melted
1/2 c. sugar
2 T. cinnamon
Mix until all sugar and cinnamon is moistened.
Make 4 small balls (golf ball size) of dough and roll them out into 3 1/2 inch diameter circles. Overlap dough circles as shown. Sprinkle some of the cinnamon sugar mixture across middle, leaving curved edges clear.
Roll circles up into rolls as shown. You should end up with rolled dough with both ends fluted. Cut roll in half.
Place dough in greased muffin tins. Cut/flat end should be down and the pretty, fluted/curved end up.
Let rise until double (30-40 minutes). Bake in 375 degree oven 14-18 minutes.