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Ginger-Peach Blossoms

Ginger-Peach Blossoms

Ginger-Peach Blossoms


Makes 12 rolls


1 can (16 ounces) sliced peaches in light syrup, divided
1/4 cup juice reserved from peaches
3 tablespoons milk
1 egg
3 tablespoons butter, softened
1 teaspoon salt
2-3/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 teaspoons active dry yeast
2 tablespoons granulated sugar, divided
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1 egg, lightly beaten


  1. Drain peaches, reserving 1/4 cup juice. Coarsely chop peaches. Measuring carefully, place all dough ingredients and 1/2 cup chopped peaches in bread machine pan in order specified by owner's manual. Program dough cycle setting; press start. (Do not use delay cycle.) For topping, combine remaining peaches, 1 tablespoon granulated sugar, ginger and cinnamon in small bowl; set aside. Lightly grease 2 baking sheets; set aside.
  2. When cycle is complete, punch down dough and remove to lightly floured surface. If necessary, knead in additional all-purpose flour to make dough easy to handle. Divide dough into 12 equal pieces. Shape each piece into smooth ball. Place 2 inches apart on prepared baking sheets. Cover with clean towel; let rise in warm, draft-free place 45 to 60 minutes or until doubled in size.
  3. Preheat oven to 350°F. Make indentation in center of each roll. Spoon heaping teaspoon peach mixture into each indentation. Using kitchen shears, make 5 deep vertical cuts around perimeter of each roll to form flower petals. Brush beaten egg over petals; sprinkle with remaining 1 tablespoon granulated sugar.
  4. Bake 15 to 20 minutes or until golden brown. Remove from baking sheets; cool slightly on wire racks. Serve warm or at room temperature.

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