The second baking activity my son and I made was flower bread. I used the frozen rolls from Rhodes Blogger Party.
I took the bread out and let it thaw overnight in ziplock bag. In the morning we cut the rolls with our nice kitchen scissors (my favorite Fiskars scissors).
It baked ok, but I think it was a little over cooked. I baked it at 350 for 20 minutes, but it looks a little brown.
Maybe if I had followed the Rhodes Sunflower Coffee Cakeit would have turned out better ;) I was baking from my notes.
Sunflower Coffee Cake
Brighten any buffet with this spring flower that’s a treat to eat.
Prep Time: 15 min (not including thaw time)
Bake Time: 15-20 min
6 Rhodes Texas™ Rolls, thawed but still cold
butter flavored, non-stick cooking spray
1 lemon peel, grated
3 tablespoons sugar
2 tablespoons raspberry or
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon butter, melted
4-5 tablespoons hot water
Cut one roll in half and place in center of a baking sheet sprayed with non-stick cooking spray. Divide remaining half roll in 6 or 7 pieces and roll into balls. Place around center roll. Cut 5 other rolls in half and arrange petals around flower center allowing room for them to rise. Spray with butter-flavored non-stick cooking spray. Cover with plastic wrap.
Let rise until double, or about one hour. Remove wrap. Mix lemon peel with sugar and sprinkle over flower. With finger, depress center of each petal and spoon 1 teaspoon of jam into it. Bake at 350°F 15-20 minutes or until golden brown. Remove from pan while still warm and pour glaze over the sunflower.
Glaze: Mix powdered sugar, vanilla, butter and water
It was a lot easier to lay the rolls out than I thought. We let it raise.