A little like a Persian Love Cake and Baklava had a baby…

Sweet, floral, and nutty, these rolls will make you fall in love.

Skill Level- Intermediate

Shopping List:

• Rapid Rise/ Instant/ or Active Dry Yeast

• Bread Flour

• Pistachios (preferably plain- not roasted or salted)

• Rose petals (edible, food grade)

• Vegan Butter

• Plant Milk

• Coconut milk or cream (in a can or tin)

• Granulated and Light Brown Sugar

• Icing/ Powdered Sugar (optional)

• Vanilla Extract

• Neutral Oil

• Salt

  
  

Equipment:

• Stand mixer w/ dough hook- you can definitely make these by hand, but if you have a stand mixer, I would say use it

• Large bowl (if not using a stand mixer )

• Liquid measuring cup

• Scale, if using ( you should! )

• Candy thermometer (optional, but helpful)

• Rolling pin

• Medium size bowl (filling)

• Small bowls ( topping + glaze )

• 9 x 13 “ baking pan

• Cooling rack

• Small saucepan

• Kitchen towel, bowl cover, or plastic wrap

• Very sharp knife or dental floss (for cutting rolls)

  
  Makes- 6, 8, or 12 rolls-depending on your preferred size

Products used:

Links provided below-

• Rapid Rise Yeast- I prefer active dry over rapid or instant yeast, but I’ m using it for this recipe because it’s a bit easier and quicker for people because it only requires one rise instead of two. I think the end result is usually more flavorful. That being said, it does require two rises, which Rapid Rise does not (typically neither does Instant, but double check your brand). If you’re short on time and prefer to use the rapid rise yeast (which is perfectly acceptable), see notes on yeast below

• King Arthur Bread Flour- Any bread flour will do, King Arthur is just my preference. If you only have all purpose on hand, you can go ahead and use it instead- the result will just be slightly different.

• Violife or Miyoko’s or - Unsalted is typically my preference. That being said, if you can’t find unsalted vegan butter, use what you have. Try reducing the salt by about ¾ tsp. and see how that works for you ( it’s hard to say exactly though because all salted butter has different salt levels).

• Silk Unsweetened Organic Soy Milk- what type of plant milk doesn’t really matter too much in this recipe, just make sure it’s unsweetened.

Notes:

1. RapidRise vs. Active Dry Yeast:

• RapidRise Yeast simplifies the process by eliminating the need for proofing and requiring only one rise after shaping the dough. Add it directly to the dry ingredients for convenience.

• Active Dry Yeast requires proofing in warm water or milk with a teaspoon of sugar for 5–10 minutes until foamy to activate. It also requires a second rise after shaping to ensure the best texture and flavor. If you prefer to use active dry, see here

2. Use a Kitchen Scale:

• Using a kitchen scale is the easiest way to measure your ingredients accurately. This ensures your rolls turn out consistently every time, and you won’t need to fuss with measuring cups.

3. Plant Milk Temperature:

• For RapidRise Yeast, heat the milk to 120°–130°F, and for Active Dry Yeast, aim for 110°F. Milk that’s too hot will kill the yeast, and milk that’s too cool won’t activate it. Without a thermometer, it should feel warm but not hot to the touch.

4. Vegan Butter Tips:

• Room temperature vegan butter ensures smooth incorporation into the dough and filling. To quickly soften, cut the butter into small cubes and let it sit at room temperature for 15–20 minutes.

5. Bread Flour vs. All-Purpose Flour:

• Bread flour creates chewier rolls with better structure, while all-purpose flour yields softer rolls. Both work, but the texture will differ slightly.

6. Soft Brown Sugar:

• If your brown sugar is hard, soften it by microwaving in a bowl with a damp paper towel for 15–20 seconds. This helps it mix seamlessly into the filling for a consistent flavor.

7. Selecting Pistachios:

• Use unsalted, unroasted pistachios for the best flavor. If using salted pistachios, omit the pinch of salt in the filling to avoid over-seasoning.

8. Rose Petals:

• Opt for food-safe rose petals to ensure they are free from pesticides. These add an aromatic floral note and an elegant garnish. Look for them at specialty shops or online.

9. Coconut Rose Cream:

• Simmering the coconut cream with rose petals infuses the topping with a fragrant floral flavor while creating a rich texture. Allow the cream to cool slightly before pouring it over the rolls to avoid overheating the dough.

10. Rolling and Cutting Dough:

• Use dental floss or a sharp serrated knife for precise, clean cuts. Dental floss prevents the dough from squishing or tearing while slicing.

11. Icing Consistency:

• Adjust the plant milk in the icing to control thickness. Use less for a thicker spread or a touch more for a thinner glaze.

12. Garnishing:

• For a bakery-worthy finish, sprinkle the reserved pistachios and rose petals after icing the rolls. This step adds a pop of color, flavor, and texture.

13. Storing Leftovers:

• These rolls are best fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or microwave to restore their soft texture

T= tablespoon tsp= teaspoon C= cup g= gram ml= milliliter pinch= around 1/8 of a teaspoon

INGREDIENTS:

Dough

• 7 g (1 packet) Rapid Rise Yeast- or 3 tsp. Active Dry Yeast

• 300 ml (1 ¼ C) plant milk, warm (120°–130°F ) * if you don’t have a thermometer, it should be sorta hot, but not boiling or scalding *

• 63 g  (⅓ C)  granulated sugar (organic or vegan-friendly)

• 57 g (4 T) unsalted butter (vegan, very room temp)

• 30 g (2 T)  oil (grapeseed, avocado, vegetable, or canola work best)

• 480 g (4 C) bread flour (you can sub with all-purpose flour )

• 1 T rose petals (crushed * food safe*)

• 1 tsp. kosher salt

Filling

• 86 g (6 T) unsalted vegan butter, room temp and spreadable

• 100 g (½ C) granulated sugar, (organic or vegan-friendly)

• 50 g ( ¼ C) light brown sugar

• 112 g (1 C) pistachios, shelled and finely chopped (not roasted, not salted is preferred, but if that’s all you can get your hands on, that’s fine)

• pinch of salt (if not using salted nuts)

Coconut Rose Cream

• 200 g (½ can )  coconut milk or cream

• 1 T rose petals, crushed

• 1 T vanilla extract

• pinch of salt

Icing

• 130 g (1 C ) icing/powdered sugar 

• 29 g (2 T)  vegan butter, melted (but not hot)

• 1 T coconut rose cream

• 1 T plant milk or heavy cream

• 1  tsp. vanilla extract or paste

• pinch of salt

Recipe Prep:

• Bring butter to room temp

  
  
  
  

Preheat oven to 350° F/ 177°C

DIRECTIONS:

Click here if you prefer to use Active Dry Yeast

1. Prepare Dry Ingredients: In a large bowl or the bowl of your stand mixer, add flour, sugar, rose, and rapid yeast.

2. Mix Wet Ingredients: Add warm milk (120°–130°F) and oil to the dry ingredients. Mix on low speed with a dough hook attachment until the dough becomes shaggy.

3. Incorporate Butter: Add room temperature butter and continue to mix on low speed until the butter is fully incorporated into the dough. It may look wet and sloppy, but that’s okay. Increase to medium/medium-high speed and mix until the dough is smooth and elastic (about 10-15 minutes). See Top Tip here to know when your dough is properly kneaded.

4. Rest the Dough: Remove the dough from the bowl and place it on the counter to rest for 10-15 minutes. you only need one rise with Rapid Rise Yeast

5. Roll Out the Dough: Roll the dough into a 12 x 16-inch rectangle. Spread the filling butter over the surface, leaving about 1/4 inch butter-free at the top.

6. Add Filling: Sprinkle both sugars and pistachios on top of the buttered dough, reserving about ¼ cup of pistachios for topping the rolls.

7. Form Roll: Roll the dough away from you, making a tight cylinder. Seal the roll by rolling it onto itself at the end and gently pressing down.

8. Cut Rolls: Cut the dough into 6, 8, or 12 even pieces using a sharp serrated knife or dental floss. Place the rolls in a buttered 9x13-inch pan.

9. Rise: Cover the pan with a towel and let the rolls rise until doubled in size, about 35-55 minutes.

10. Make Coconut Rose Cream: While the rolls are rising, simmer all the coconut rose cream ingredients in a small saucepan on medium/medium-low heat for 10-15 minutes until reduced and thickened. Set aside to cool.

11. Bake Rolls: Once the rolls have risen, pour the cooled cream over them, reserving one tablespoon for the icing. Bake in a preheated oven at 350°F until golden brown, about 25-30 minutes. Let cool for 10-15 minutes.

12. Make Icing: Mix all the icing ingredients together in a small bowl. Spread over the cooled rolls.

13. Garnish and Serve: Sprinkle the reserved pistachios and crushed rose petals on top.

Eat warm and enjoy!

Follow these steps when using Active Dry Yeast:

Top Tip: Know When Your Dough is Properly Kneaded

The better your dough is kneaded, the better your final baking product will be!

Here’s how to know when your dough is ready:

1. Texture Transformation: Your dough should go from shaggy to smooth, with a nice supple sheen.

2. Minimal Stickiness: The sides of your bowl (or your hands) should be mostly free from any sticking dough.

3. Mixer Clue: If using a mixer, your dough will often form a tight ball around the hook and "slap" the sides of the bowl.

4. Stretch Test: The number one sign—your dough doesn’t immediately break when you pull at it. Tear a piece from the ball and stretch it. If you can see through it without it breaking, your dough is properly kneaded and ready to go!

Storage and Use

Rolls taste best fresh, but here is how to handle the leftovers-

1. If you’re not eating all of the rolls right away, make sure not to ice them until you are ready to eat- this way, you can reheat, then add the fresh icing.

2. Store rolls in an air-tight container and store in the refrigerator for 2-3 days.

3. When ready to eat, reheat in the microwave for 15-30 seconds or place in the oven at 320° for 5- 7 minutes to warm through again.