Sweet Petals

Sweet Petals (Bread Machine)

The following recipe for Sweet Petals was originally given to me by my daughter Leigh December of 2005. (The original recipes is located at the end of this post.) The first recipe has been altered so I could use my bread machine and Rapid Rise Yeast. Because I don’t have an oven that works very well in the travel trailer I’m living in at the moment I had to bake them in my Traeger BBQ. I put a baking stone on the rack and preheated the BBQ to 400 F. for about 30 minutes before I placed the two pans of “petals” on it. I then turned it down to 375 and baked them for about 25 minutes.

If you don’t have a bread machine or would rather make the Sweet Petals from the original recipe, go to the bottom of the post.

Bread Machine Sweet Petals

Sweet Dough:

1 1/2 c. whole milk
4 1/2 T. Crisco
4 1/2 T. sugar
2 1/4 salt

3 3/4 c. Flour
3 t. Rapid Rise Yeast*

Topping:
1/2 c. sugar
2 T. brown sugar
1 1/2 t. cinnamon
1/2 c. ground nuts, optional

1/4 c. butter

Measure milk, Crisco, sugar and salt into a microwave safe container. (I use a 4 cup liquid measuring cup.)

Heat milk mixture in microwave until hot and Crisco is melted.

Bread machine

Pour into bottom of bread machine and let cool until lukewarm (110 F.). Once the milk mixture has cooled, add flour and sprinkle yeast over flour, being careful not to let it go down into the liquid.

Select quick dough setting for your bread machine according to manufactures recommendations – on mine it takes about 45 minutes.

While the dough is rising, mix topping ingredients and melt butter.

Remove dough from bread machine. (This is a very moist dough, so you might need to sprinkle it with a little flour.) Divide dough into two balls. Pull small pieces from dough ball and roll to create ropes about 5/8” in diameter.

Pour a little melted butter in bottom of pie pan and sprinkle with sugar/cinnamon mixture.

To form the petals, begin in center of a 8 1/2-9” pie pan. (I use two 9” disposable foil pans when I am giving them away as gifts.) Loosely encircle the first rope around itself and continue with rest of the dough ropes until you have filled the pan.

Brush the top with plenty of melted butter so that it runs down between ropes then sprinkle top with sugar/cinnamon mixture.

Cover the pan loosely with waxed paper or plastic wrap and place in a warm, draft-free area and allow to double, about 1 hour. (I like to place a 2 cup glass measuring cup, filled with water, in the microwave and heat it for about 3 minutes. This will create steam and heat the interior of the microwave, which makes a perfect proofing box.)

Preheat oven to 375 F. (I used my Traeger BBQ and preheated it to 400 F. then turned it down to 375 F. when I placed the pans on the baking stone.)

Sweet Petals

Bake for 20-25 minutes rotating pans about half way through.

*I use bulk yeast, which is easier to measure out the 3 t. as a package of yeast measure ~2 1/4 t. It is also a lot less money then buying in little packages.

For Brown and Serve option:
Assemble as above, but bake as follows.
Preheat the oven to 275 degrees F.
Bake until the outside of the “petals” just begin to set but have not browned and the internal temperature is 185 degrees, about 30 minutes. Remove and cool until they are room temperature, 30 to 40 minutes. Place the pan in a plastic bag and freeze for up to 3 months.

To finish:
Preheat the oven to 400 degrees F. Thaw the pan for 60 to 90 minutes.
Bake until the rolls reach an internal temperature of 200 degrees F. (or about 15 minutes) Rotate the pan halfway through baking. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.

Sweet Petals

 

Sweet Petals (Bread Machine)
 
Ingredients
  • Sweet Dough:
  • 1 1/2 c. whole milk
  • 4 1/2 T. Crisco
  • 4 1/2 T. sugar
  • 2 1/4 salt
  • 3 3/4 c. Flour
  • 3 t. Rapid Rise Yeast*
  • Topping:
  • 1/2 c. sugar
  • 2 T. brown sugar
  • 1 1/2 t. cinnamon
  • 1/2 c. ground nuts, optional
  • 1/4 c. butter
Instructions
  1. Measure milk, Crisco, sugar and salt into a microwave safe container. (I use a 4 cup liquid measuring cup.)
  2. Heat milk mixture in microwave until hot and Crisco is melted.
  3. Pour into bottom of bread machine and let cool until lukewarm (110 F.). Once the milk mixture has cooled, add flour and sprinkle yeast over flour, being careful not to let it go down into the liquid.
  4. Select quick dough setting for your bread machine according to manufactures recommendations - on mine it takes about 45 minutes.
  5. While the dough is rising, mix topping ingredients and melt butter.
  6. Remove dough from bread machine. (This is a very moist dough, so you might need to sprinkle it with a little flour.) Divide dough into two balls. Pull small pieces from dough ball and roll to create ropes about 5/8” in diameter.
  7. Pour a little melted butter in bottom of pie pan and sprinkle with sugar/cinnamon mixture.
  8. To form the petals, begin in center of a 8 1/2-9” pie pan. (I use two 8 1/2” disposable foil pans when I am giving them away as gifts.) Loosely encircle the first rope around itself and continue with rest of the dough ropes until you have filled the pan.
  9. Brush the top with plenty of melted butter so that it runs down between ropes then sprinkle top with sugar/cinnamon mixture.
  10. Cover the pan loosely with waxed paper or plastic wrap and place in a warm, draft-free area and allow to double, about 1 hour. (I like to place a 2 cup glass measuring cup, filled with water, in the microwave and heat it for about 3 minutes. This will create steam and heat the interior of the microwave, which makes a perfect proofing box.)
  11. Preheat oven to 375 F. (I used my Traeger BBQ and preheated it to 400 F. then turned it down to 375 F. when I placed the pans on the baking stone.)
  12. Bake for 20-25 minutes rotating pans about half way through.
  13. I use bulk yeast, which is easier to measure out the 3 t. as a package of yeast measure ~2 1/4 t. It is also a lot less money then buying in little packages.
  14. For Brown and Serve option:
  15. Assemble as above, but bake as follows.
  16. Preheat the oven to 275 degrees F.
  17. Bake until the outside of the “petals” just begin to set but have not browned and the internal temperature is 185 degrees, about 30 minutes. Remove and cool until they are room temperature, 30 to 40 minutes. Place the pan in a plastic bag and freeze for up to 3 months.
  18. To finish:
  19. Preheat the oven to 400 degrees F. Thaw the pan for 60 to 90 minutes.
  20. Bake until the rolls reach an internal temperature of 200 degrees F. (or about 15 minutes) Rotate the pan halfway through baking. Remove the pan to a cooling rack and cool for 2 to 3 minutes before serving.

 

Original Recipe

Grandma Greene’s Christmas Sweet Petal
source: Leigh Olson

Sweet Petals

One of my most precious memories of Christmases past is the box of Christmas confections and baked goods that my Grandma Greene would bring to us each year.
Included in our box of treasures was lefse, rosettes, flat bread, julekake and the most coveted (closely followed by the lefse) was the sweet petal. A beautiful rendition of a rose made from ropes of sweet dough dipped in butter then rolled in a mixture of sugar, cinnamon and walnuts, spiraled to form the petals and then baked so that the sugar mixture would create a caramel-like glaze.
Anticipating the arrival of this box of treats was just about as exciting as waiting for the Christmas Eve Dinner dishes to be cleared and washed so that we could open our gifts! My Grandma passed away last year (2004) and as the Holiday season gets under way, it is with sweet sorrow that my daughter and I will assume the charge of making Grandma’s Sweet Petal for my family.
Sweet Dough:
1 package yeast
1/4 c. warm water
3/4 c. scalded milk
3 T. Crisco – melted
3 T. sugar
1 1/2 t. salt
2 c. flour
Topping:
3/4 c. sugar
1/4 c. brown sugar
2 t. cinnamon
3/4 c. ground nuts
1/2 c. melted butter

Dissolve yeast in warm water.
Combine scalded milk, Crisco, sugar and salt. Cool the milk mixture to lukewarm (110º). Once the milk mixture has cooled, add yeast mixture and enough flour to make a firm dough.
Knead the dough for 10 minutes, until smooth and elastic. Put the ball of dough in a greased bowl and turn it around to make sure top is well greased. Cover the bowl and let the dough rise until doubled, about 1 hour.
While the dough is rising, mix topping ingredients in shallow pan. Melt butter and place in shallow pan – this can be kept warm by placing on a warming tray – do not brown butter.
Punch down the dough. Pull small pieces from dough ball and roll in hand to create ropes. Dip these into butter and then in topping mixture.
To form the Petal, begin in center of a 9” pie pan. Encircle the first rope around itself and continue with rest of the dough ropes until you have filled the pan.
Cover the pans loosely with waxed paper or plastic wrap and place in a warm, draft-free area and allow to double, about 1 hour.
Preheat oven to 375º.
Place Petal in oven and bake for 15-20 minutes. I always error on side of undercooking as we warm these up on Christmas morning and New Year’s day morning.

 

Grandma Greene’s Christmas Sweet Petal
 
One of my most precious memories of Christmases past is the box of Christmas confections and baked goods that my Grandma Greene would bring to us each year. Included in our box of treasures was lefse, rosettes, flat bread, julekake and the most coveted (closely followed by the lefse) was the sweet petal. A beautiful rendition of a rose made from ropes of sweet dough dipped in butter then rolled in a mixture of sugar, cinnamon and walnuts, spiraled to form the petals and then baked so that the sugar mixture would create a caramel-like glaze. Anticipating the arrival of this box of treats was just about as exciting as waiting for the Christmas Eve Dinner dishes to be cleared and washed so that we could open our gifts! My Grandma passed away last year (2004) and as the Holiday season gets under way, it is with sweet sorrow that my daughter and I will assume the charge of making Grandma’s Sweet Petal for my family.
Author:
Ingredients
  • Sweet Dough:
  • 1 package yeast
  • 1/4 c. warm water
  • 3/4 c. scalded milk
  • 3 T. Crisco - melted
  • 3 T. sugar
  • 1 1/2 t. salt
  • 2 c. flour
  • Topping:
  • 3/4 c. sugar
  • 1/4 c. brown sugar
  • 2 t. cinnamon
  • 3/4 c. ground nuts
  • 1/2 c. melted butter
Instructions
  1. Dissolve yeast in warm water.
  2. Combine scalded milk, Crisco, sugar and salt. Cool the milk mixture to lukewarm (110º). Once the milk mixture has cooled, add yeast mixture and enough flour to make a firm dough.
  3. Knead the dough for 10 minutes, until smooth and elastic. Put the ball of dough in a greased bowl and turn it around to make sure top is well greased. Cover the bowl and let the dough rise until doubled, about 1 hour.
  4. While the dough is rising, mix topping ingredients in shallow pan. Melt butter and place in shallow pan - this can be kept warm by placing on a warming tray - do not brown butter.
  5. Punch down the dough. Pull small pieces from dough ball and roll in hand to create ropes. Dip these into butter and then in topping mixture.
  6. To form the Petal, begin in center of a 9” pie pan. Encircle the first rope around itself and continue with rest of the dough ropes until you have filled the pan.
  7. Cover the pans loosely with waxed paper or plastic wrap and place in a warm, draft-free area and allow to double, about 1 hour.
  8. Preheat oven to 375º.
  9. Place Petal in oven and bake for 15-20 minutes. I always error on side of undercooking as we warm these up on Christmas morning and New Year’s day morning.

 

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