Rose Bean Paste Steamed Rolls with Rose Roasted Milk

To make Rose Bean Paste Steamed Rolls, start by mixing 300g of all-purpose flour, 2.5g of yeast, and 10g of sugar in a bowl. Gradually add 170g of rose milk while stirring to form a dough. Knead until smooth, let it rise for about an hour, then roll out the dough, spread the rose bean paste filling, and cut into pieces. Steam for 15-20 minutes until fluffy.

Yes, you can substitute all-purpose flour with gluten-free flour if you need a gluten-free option. For the rose milk, you can use regular milk or almond milk, and if you don't have rose bean paste, you can fill the rolls with red bean paste or any sweet filling of your choice.

To store leftover Rose Bean Paste Steamed Rolls, let them cool completely, then place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to a month. Reheat by steaming or microwaving until warm.

Rose Bean Paste Steamed Rolls pair beautifully with roasted rose milk, which enhances the floral flavors. You can also serve them with a side of fresh fruit or a light salad to balance the meal. For a heartier breakfast, consider adding some scrambled eggs or a protein of your choice.

The traditional recipe includes milk and possibly other animal-derived ingredients, so it's not vegan as is. However, you can easily make it vegan by using plant-based milk and ensuring that the rose bean paste does not contain any animal products. Additionally, replace coconut oil with a vegan butter alternative if desired.