DISHES WITH ROSES RECIPES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
• Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
• Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
• Loosen edges of potato roses with a fork and lift out of pan to serving dish.

Steps:

• Stir together 3 tablespoons warm water, yeast, and 1 teaspoon granulated sugar in a small bowl; let stand until foamy, about 5 minutes.
• Beat salt, 1/3 cup granulated sugar, and 6 tablespoons butter with a stand mixer fitted with paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. Add milk, egg, and yeast mixture; beat on low speed until incorporated, about 20 seconds, stopping to scrape sides of bowl as needed. (Mixture will look broken at this point.) With mixer running on low speed, gradually add flour, beating until all flour is incorporated, about 3 minutes. Remove paddle attachment, and replace with dough hook. Continue beating on medium speed until dough is smooth, elastic, and tacky, about 5 minutes. Spray a medium bowl lightly with cooking spray; add dough, and cover tightly with plastic wrap. Chill at least 8 hours or up to overnight.
• Turn dough out on a lightly floured surface. Gently roll into an 18- x 12-inch rectangle (about 1/4 inch thick). Spread remaining 6 tablespoons very soft butter onto dough. Stir together brown sugar, cinnamon, and remaining 1/3 cup granulated sugar; sprinkle mixture evenly over butter, pressing lightly to adhere. Starting with 1 long side, tightly roll dough, jelly-roll fashion. Using a serrated knife or unflavored floss, cut roll crosswise into 14 (1 1/2-inch-wide) slices.
• Line 2 (8-inch) round pans with parchment paper; spray lightly with cooking spray. Place slices, cut sides up, into prepared pans. Cover loosely with plastic wrap, and let stand at room temperature until almost doubled in size, 45 minutes to 1 hour and 15 minutes.
• Preheat oven to 350°F. Bake roses in preheated oven until light golden brown, 22 to 26 minutes. Carefully transfer roses from pan to a wire rack. Serve warm.