Combine & mix A (140g milk + 1 tsp sugar + 3 tsp of yeast) in a bowl. Leave yeast mixture to activate for 5-10mins.
In a bowl of stand mixer with dough hook attached, combine A & B. Start mixing using the lowest speed. Once the dough start to combine, add in C (chopped butter). Knead dough for 10-15mins or until dough is soft & elastic. Transfer dough to a greased bowl, cover & leave to rise for 1-2 hours or until it doubles in size.
FORMING rolls - deflate dough & Divide into two or three parts. Roll out dough to a preferred thickness (not too thin or thick). Using a round cutter (egg ring, cookie cutter, any round lid etc) cut out a circle around 5cm in diameter. If bigger one is preferred, use bigger round cutter.
Take three pieces of the round dough, line them them together, overlapping the edges slightly. Press the overlapped edges lightly with your thumb then fold/roll into spiral. See pic. Cut in half at the center so you ll have two roses. Repeat the step with the rest of the dough.
Place roses onto a greased or lined round pan. Leave to proof again for 45-60mins or until fluffy. Preheat oven to 170C (note that oven temperature varies). Brush roses with fresh milk just before baking. Bake for about 15-20 minutes. Dust with powdered sugar just before serving or serve plain.
