Beauty Shot of one of Molly Yeh's Chocolate Rose Buns, as seen on Girl Meets Farm, season 12.
Recipe courtesy of Molly Yeh

Chocolate Rose Buns

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  • Level: Easy
  • Total: 4 hr 40 min (includes rising time)
  • Active: 40 min
  • Yield: 12 buns
Chocolate and rose work well together in these squishy buns, but the ratio is key: it’s lots of chocolate with just a little rosewater, which is subtle and lets chocolate be the star of the show while giving it that special touch.



Chocolate Filling:



  1. To make the dough: Combine the milk and butter in a small saucepan over low heat, stirring gently, until the butter is just melted. Remove from the heat and allow to cool to lukewarm. (You can also do this in a glass liquid measuring cup in the microwave, heating in 30-second increments until the butter is melted.) Add the vanilla extract and stir to combine.
  2. In the bowl of a stand mixer fitted with the dough hook attachment, whisk together the flour, sugar, yeast and kosher salt. Place the bowl onto the stand mixer. Add the milk mixture and eggs and mix until the dough comes together, scraping the sides as necessary. Turn the mixer up to medium speed and knead until the dough is smooth, slightly sticky and cleans the side of the bowl, about 10 minutes. Transfer to an oiled bowl, flip to coat and cover with plastic wrap. Allow to rise until doubled in size, 1 1/2 to 2 hours. (This dough can also be made ahead of time and refrigerated overnight.)
  3. To make the chocolate filling: In a medium heatproof bowl, add the chocolate, butter and honey. Set over a saucepan of barely-simmering water to melt. Remove from the heat and whisk in the cocoa powder, vanilla extract and kosher salt. Allow to cool slightly before assembling the rolls.
  4. Grease a 9-by-13-inch pan.
  5. Turn the dough out onto a lightly floured surface, if needed, and roll out into a 22-by-16-inch rectangle. Spread the chocolate filling in an even layer over the dough, leaving a 1/2-inch border at the top. Roll up (the long way) into a tight roll and pinch to seal. Slice into 12 even pieces and space evenly in the prepared pan. At this point, you can cover and refrigerate overnight or cover with plastic and proof at room temperature until puffed up and doubled, 1 to 1 1/2 hours. (If refrigerated overnight, remove from the refrigerator and allow to proof at room temperature until puffed up and almost doubled in volume, about 2 hours.)
  6. Preheat the oven to 350 degrees F.
  7. Brush the top of the rolls with the egg wash and bake until puffed up and deep golden brown; begin checking at 28 minutes (the internal temp of the buns should be an ideal 185 degrees F).
  8. To make the syrup: When the buns are almost done baking, add the honey and 1/2 cup (120 grams) water to a small saucepan over low heat. Stir until the honey is dissolved. Remove from the heat and add the rosewater and a pinch of kosher salt. Keep warm.
  9. Remove the buns from the oven and immediately pour the syrup over them. Sprinkle with flaky salt and dried rose petals, if using. Allow to cool a little while they absorb the syrup, then eat while warm. They will keep in an airtight container at room temperature for a day or two.