Strawberry Butter Rose Buns – Lovely dense yet delicate dough buns shaped as roses and filled with strawberry jam and perfect berry flavor for brunch entertaining.
The Perks and Highlights of these Rose Buns
Cuisine Inspiration: European-American Fusion
Primary Cooking Method: Baking
Dietary Info: Vegetarian-Friendly (with Vegan options)
Key Flavor: Sweet and Tangy
Skill Level: Intermediate to Advanced
- Flavor Explosion: The strawberry and lemon combo provides a burst of sweetness and tanginess in every bite.
- Texture Paradise: From the soft, fluffy bun to the slightly crisp exterior, these buns have got it all in the texture department.
- Aesthetically Pleasing: Not only do they taste amazing, but these rose-shaped buns are a feast for the eyes as well.
- Versatile Delight: Perfect for brunch, dessert, or just because – these buns are versatile and always a hit.
Thank you Jerelle for such a wonderful recipe in Black Girl Baking cookbook.
For the Buns:
- Oat or Nut Milk: This keeps the rolls plant-based.
- Active Dry Yeast: It’s about to puff up your buns, creating that fluffy texture we all crave.
- White Whole Wheat Flour & Whole Wheat Pastry Flour: They help to create the perfect dough.
- Strawberry Jam: This jam is here to add a pop of flavor and a dash of fun.
- Granulated Sugar: This is here to kick the sweetness up a notch.
- Lemon Zest and Juice: Bright and tangy. It’s the citrusy kick that takes everything to the next level.
For the Strawberry Glaze:
- Strawberries: Fresh, fruity, and fabulous.
- Lemon Juice and Zest: Back at it again with the zesty charm.
- Confectioners’ Sugar: It’s silky, it’s powdery, and it’s ready to turn this glaze into deliciousness.
How to Make Rose Buns
Prep the Dough:
- Combine warm milk, a tablespoon of brown sugar, and yeast. Let it foam (5-10 mins).
- In a stand mixer with a dough hook, mix flours, salt, bloomed yeast, remaining brown sugar, and flax egg for 2 minutes.
- Add ¼ cup butter, mix until smooth. Let dough rise in an oiled bowl, covered, for 1 ½ hours.
Shape and Bake:
- Roll out dough on a floured surface to 11 x 22 inches. Spread with jam, butter, sugar, and lemon.
- Cut into 12 strips, roll, and place in a greased muffin tin. Rest for 20-30 minutes, covered.
- Bake at 375F for 18-22 minutes until golden. Prepare glaze.
Make the Glaze:
- Blend strawberries, lemon juice and zest, and confectioners sugar. Strain if desired.
- Drizzle over warm buns and serve.
How to Store
Once your rose buns have completely cooled to room temperature, place them in an airtight container to maintain their freshness. You can keep them at room temperature for up to two days, but for longer storage, pop them in the refrigerator where they’ll stay good for up to a week – just make sure to give them a little warm-up in the microwave for a just-baked taste when you’re ready to indulge!
Other Amazing Bun and Roll Recipes to try
If you like this recipe, check out some of my other dessert bread recipes below!
- Homemade Cinnamon Rolls
- Lemon Cinnamon Rolls
- Orange Cinnamon Rolls
- Sweet Potato Cinnamon Rolls
- Lazy Strawberry Cinnamon Rolls
Strawberry Butter Rose Buns
- ¾ cup oat or nut milk warmed to 115F
- ¼ cup packed brown sugar or coconut sugar divided
- 1 ¼ tsp active dry yeast
- 1 ½ cups white whole wheat flour
- 1 ½ cups whole wheat pastry flour
- ½ tsp salt
- ¼ cup flax egg or 1 egg at room temperature
- ½ cup softened butter divided (dairy-free if desired)
- ½ cup strawberry jam
- 3 tbsp granulated sugar
- Zest and juice of 1 lemon
- 2 strawberries hulled
- Juice of 1 lemon and zest of ½ lemon
- 1 cup confectioners’ sugar
- To make the buns, in a bowl, add the warm milk and 1 tablespoon of the brown sugar. Sprinkle over the yeast and let it bloom until a cap of foam forms on the top, 5 to 10 minutes.
- In a large mixing bowl or stand mixer with a dough hook attachment, combine the flours and salt. Then add the bloomed yeast mixture, the remaining 3 tablespoons of brown sugar and the thickened flax egg. Knead the ingredients until a dough is formed, about 2 minutes in a stand mixer. Once the dough has formed, add ¼ cup of the butter and continue to knead until the butter is completely worked in adn the dough is smooth and tacky. Transfer it to a clean, oiled bowl, cover it with plastic wrap and leave it in a warm dry place until it is doubled in sized, about 1 ½ hours.
- Lightly flour a work surface and a rolling pin and have an oiled muffin tin nearby. Inwrap the risen dough, punch it down in the center to release the air and roll it out to an 11 x 22-inch rectangle. Spread the strawberry jam and the remaining ¼ cup of softened butter all over the surface, and then sprinkle over the granulated sugar, lemon zest and lemon juice. Sarting at the wider end of the dough, cut it into 12 equal strips, then roll the strips tightly into buns. Place the buns in the oiled muffin tin, cover again with plastic wrap and let them rest for 20 to 30 more minutes.
- Preheat the oven to 375F. Unwrap the buns and bake them in the oven for 18 t0 22 minutes, or until puffed and golden brown on top. Remove the buns from the oven and make the glaze.
- To make the glaze, in a blender, blend the strawberries, lemon juice, lemon zest and confectioners sugar until smooth. Strain to remove the seeds, if you like, and drizzle over the warm buns. Serve.