#to try

1/4 cup butter

1/3 cup yellow cake mix

1/4 cup homemade golden syrup

2 T brown sugar

1 T pulverized oats

2 T powdered milk

1 tsp vanilla

1/2 tsp cinnamon

1 1/2 cups whole milk

Chocolate Rose Buns:

Dough:

1 cup/240g whole milk

1 stick/113g unsalted butter

1 teaspoon vanilla

4 1/2 cups/585g all-purpose flour

1/3 cup sugar

2 1/4 teaspoons instant yeast

1 teaspoon kosher salt

2 large eggs

Egg was of 1 egg and a splash of water

Directions:

Melt butter and mix into warm milk, then add vanilla, let come to room temp.

Mix flour, sugar, yeast and salt. Add milk mix and eggs, then stir and knead until smooth dough forms.

Let rest and rise in an oiled bowl 1.5-2 hours.

Shape into a rectangle and spread filling on top, then roll and cut into 12 even pieces and place in a baking pan.

Cover and let rest 30 minutes at room temp or overnight in the fridge, then let come to room temp and double again (about 2 hours).

Coat in egg wash and bake at 350F for 28 minutes

Pour rose syrup over top of buns immediately after they come out of oven.

Optional garnish of flaky sea salt and dried rose petals.

Cool and then eat.

Chocolate Filling:

1 cup/216 grams chocolate chips

6 tablespoons butter

1/4 cup/80 grams honey

1/4 cup/40 grams cocoa powder

1 teaspoon vanilla

pinch salt

Melt butter and chocolate chips together, then mix in honey. Remove from heat and stir in cocoa powder, vanilla and salt.

Rose Syrup:

1/4 cup/80 grams honey

2 tablespoons/30 grams rose water