Custard Cream Filled Rose Rolls

In a saucepan, whisk together the milk, eggs, sugar, cornstarch, and salt until smooth.

Place the saucepan over medium heat and cook, stirring constantly until the mixture thickens and starts to boil.

Once thickened, remove from heat and stir in the vanilla extract.

Allow the custard to cool completely before using it to fill the rolls.

Prepare the Dough:

In a large bowl, combine the flour, yeast, and sugar.

In a separate bowl, whisk together the warm milk, melted butter, salt, and eggs.

Gradually add the wet ingredients to the dry ingredients, stirring to form a dough.

Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic.

Place the dough in a lightly greased bowl, cover with a clean towel, and let it rise for 1-1.5 hours, or until it doubles in size.

Shape the Rolls:

Preheat your oven to 180°C (350°F).

Once the dough has risen, punch it down and roll it out into a rectangle (about 1/2 inch thick).

Cut the dough into strips (about 2 inches wide), then spoon a generous amount of custard onto the center of each strip.

Roll up each strip into a rose shape, tucking the ends underneath to secure the filling inside.

Place the rolls in a greased baking dish, leaving a little space between each roll.

Bake the Rolls:

Bake the rolls for 20-25 minutes, or until golden brown on top.

Once baked, allow them to cool slightly before serving.

Serving and Storage Tips:

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