Make a sweet treat for the end of summer...a flower that looks festive and tastes
6 Rhodes Texas™ Rolls or 12 Rhodes™ Dinner Rolls, thawed
but still cold
1 egg white, lightly beaten
1/2 cup finely chopped pistachios
6 tablespoons raspberry preserves
1 cup powdered sugar
2-3 tablespoons orange
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
Spray counter lightly with non-stick cooking spray.
Flatten each Texas roll or 2 dinner rolls combined into a 3-inch circle.
Place on a large sprayed baking sheet and brush tops of rolls with egg white.
Cover with sprayed plastic wrap and let rise until double in size.
Place pistachios on a plate.
Remove wrap and dip rolls, top side down in pistachios, patting gently to
Return rolls to baking sheet. With scissors or knife, make 5, 3/4-inch deep,
cuts evenly around outside edge of each roll to resemble flower petals. With
fingertips, make indentation in center of each roll. Spoon 1 tablespoon preserves
into each indentation.
Bake at 350 degrees F for 18-20 minutes.
Remove from baking sheet and cool completely on wire rack.
Combine all remaining ingredients until smooth and drizzle over cooled rolls.