Proof the yeast by adding sugar and yeast in a bowl.
The 1/2 cup water should be warm when finger dipped you should be able to tolerate the heat thats the right temperature to proof yeast.
Add this water to the yeast stir once and leave it closed in a warm place for 10-15 minutes or till done.
In-between set the other ingredients ready.
In a bowl add maida,milk powder,
cream,salt, baking powder.
Mix it well.
When yeast is well risen add this to the maida mix.
Stir in with a spoon.
Then add in warm water little at a time.
Now use your hands to mix it will form a sticky dough.
Add olive oil to this dough and mix till well incorporated.
Dust some maida to work area if sticky and keep on kneading the dough for minimum 10-15 minutes.
Finally smooth dough will form.
Grease a bowl with oil put this dough and close with a cloth or cling wrap.
Leave it for one and a half l hours or till it rises.
When it is risen take out in a work surface and punch the air out(again dust some flour if you want).
Stretch, pull and knead for 5 minutes.
It will become a smooth dough.
Divide the dough into 9-11 parts and shape them into-round balls.
Now you can start shaping the Roses. Roll out each ball to about 5"diameter. Brush a bit of butter on the circle of dough. Make 5dia Roll out each ball to about 5"diameter.Brush a bit of butter on the circle of dough. Make 5 diagonal slits, leaving the center intact.Add your filling in the center.
Take one of the sections and cover the side of the filling with it.
Take the opposite side's section and cover the other side of the filling with it.
Repeat with the three last sections.
Pinch the dough on the side to seal it.
Place the prepared rolls on a greased tray.
Pre-heat your oven to 180 C. Brush each rose gently with butter.
Bake for about 15-20 minutes or until tops are golden and rolls are ready.
Remove and brush them with melted butter. Keep them covered until time of serving so they stay soft.
