• Cooking Time: 18-20
  • Servings: 6
  • Preparation Time: 15


Make a SWEET TREAT for the end of summer. A flower that looks festive and tastes even better.


  • 6 Rhodes Texas™ Rolls or 12 Rhodes™ Dinner Rolls, thawed but still cold
  • 1 egg white, lightly beaten
  • 1/2 cup finely chopped pistachios
  • 6 tablespoons raspberry preserves
  • 1 cup powdered sugar
  • 2-3 tablespoons orange juice
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract


  • Spray counter lightly with non-stick cooking spray.
  • Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle.
  • Place on a large sprayed baking sheet and brush tops of rolls with egg white.
  • Cover with sprayed plastic wrap and let rise until double in size.
  • Place pistachios on a plate.
  • Remove wrap and dip rolls, top side down in pistachios, patting gently to adhere.
  • Return rolls to baking sheet.
  • With scissors or knife, make 5, 3/4-inch deep, cuts evenly around outside edge of each roll to resemble flower petals.
  • With fingertips, make indentation in center of each roll.
  • Spoon 1 tablespoon preserves into each indentation.
  • Bake at 350°F 18-20 minutes.
  • Remove from baking sheet and cool completely on wire rack.
  • Combine all remaining ingredients until smooth and drizzle over cooled rolls.

Categories: Appetizer  Bread  Eggs 

Author Credit: Rhodes Bake-N-Serv

Website Credit: http://www.rhodesbread.com/recipes/view/2233

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