Petal Pull Aparts

You’re going to be happy that you dropped by today.

Really you are.

It’s very difficult to choose a recipe from Rhodes new fabulous Cookbook. Home Baked Family Favorites is jam packed full of scrumptious recipes & beautiful pictures. I finally  narrowed it down, and made PETAL PULL-APARTS. Trust me, they are darn good!

They will simply fly off the plate. Let me show you how easy these Petal Pull – Aparts are to create!

Grab your frozen bag of Rhodes Dinner Rolls.  Follow the back of the package for easy directions on thawing the rolls. They need to be thawed but still cold.

You will combine two rolls into one ball to form the center of the flower.  You will use 1 roll for each petal. My flower has 8 petals, because I used the Texas rolls. They are just a bit larger than the Dinner Rolls.  If you are using the Dinner Sized rolls for your petals, you will use 9 or 10 rolls.

Roll 2 rolls into one large ball and place it in the center of a large sprayed baking sheet, parchment lined sheet or silpat.  Shape the remaining rolls into petals and place around the center ball, allowing a bit of room for them to rise. Press the centers of each petal in with your finger.

Take some melted butter and brush the top of the flower.  Be a bit generous.

I also sprinkled my flower with turbinado sugar. This is optional, but it sweetens up the dough just a bit – prior to rising.

Cover your flower with plastic wrap.  It’s a good idea to Spray the side that faces the flower with a non stick spray. After all . . . it’s looking beautiful!

Let your flower rise until double, about one hour or so.

Take a nice clean lemon and zest it.  You only want the yellow of the lemon.  The white pith is bitter!

Mix your lemon zest with about 1/3 cup of sugar. I also grabbed a jar of jam from my freezer.

Just take a spoon and combine the sugar and the zest together.  You can use jam or pie filling, and any flavor your family likes. I’m using my homemade Raspberry Huckleberry jam.

Your flower should be looking gorgeous by now.  If it’s doubled in size . . . you’re ready to roll.

I should say PRESS!  Depress the center of each petal again with your finger.

Just like this.  For good measure . . . I brushed the flower again with more melted butter.

Grab your bowl of sugar & lemon zest and sprinkle it over the top of your flower.

In each depression:  Spoon in one or two teaspoons of jam or filling.  Don’t overfill, or you’ll end up with a mess!

Bake your Flower at 350 degrees for 15 to 20 minutes or until golden brown.

While your flower is baking:  Prepare the Glaze.

You will need:  powdered sugar, vanilla, melted butter and hot water or milk.

Hint: If it’s not quite the right consistency for you, simply add more powdered sugar or add a bit more water or milk.

I like to pour the glaze into a squeeze bottle.  It makes it really easy to apply it just where you want it.  You can also drizzle the glaze with a fork or spoon.

Once your flower is nice & golden, you’re ready to drizzle the glaze over the top.

Stand back and admire your Petal Pull-Apart.  It smells divine!

Grab one of those sweet petals fast . . . or you might not even get one!