Begin by pouring one-fourth of the milk into a saucepan. Add the egg yolk, sugar, cornstarch, and a pinch of salt to the milk. Whisk everything together thoroughly until the mixture is completely smooth and well combined. Once it forms a homogeneous mixture, add the remaining milk and mix again. Set the saucepan over low to medium heat and continue whisking constantly while it cooks. As the mixture heats, it will begin to thicken. Once thickened to a pudding-like consistency, remove it from the heat and stir in the vanilla extract. To maintain a smooth texture, stir the custard every five minutes as it cools. When it has nearly reached room temperature, transfer the custard to a small bowl. Allow it to cool completely. Once cooled, cover the bowl and store it in the refrigerator. The custard will keep well for up to 3 to 4 days.

This Custard Roll recipe can be broken down into four simple stages:

In a mixing bowl, combine all the ingredients: water, sugar, yeast, salt, softened butter, and flour. Mix them together until a rough dough forms. Transfer the dough onto a clean, lightly floured surface and knead it for about 10 to 12 minutes, or until it becomes smooth, soft, and elastic. A well-kneaded dough is essential for achieving soft and fluffy custard rolls.

Once your dough is ready, divide it into 12 equal portions. For consistency, weigh each piece—each should be about 53 to 54 grams. Roll each portion into a smooth ball by tucking the edges underneath and shaping them with your hands. Then, take each ball and begin shaping the rose pattern. Lightly flour your work surface to prevent sticking, and roll each ball into a flat circle about 10 to 11 cm (4 to 4.2 inches) in diameter. Gently brush off any excess flour, as it may prevent the dough from sealing properly. Using a knife, pizza cutter, or bench scraper, make four slits from the edges of the circle toward the center, leaving the middle intact. Spoon a small amount of custard into the center of the dough circle. Take one section of the dough and fold it over one side of the custard. Then fold over the opposite section, and repeat with the remaining two sides, forming a rose-like shape. Pinch the seams to seal them securely. Place each shaped roll onto a greased or parchment-lined baking tray. Continue this process for all 12 rolls. Cover the tray loosely with cling film to prevent the dough from drying out.

Let the shaped custard rolls rise in a warm area for about 60 minutes, or until they become noticeably puffy and roughly double in size. After proofing, gently brush the tops of the rolls with egg wash, which is made by lightly beating one egg. This step will ensure a shiny, golden-brown finish when baked. Once brushed, they are ready to bake.

Preheat your oven to 350°F (180°C). Place the tray in the oven and bake the rolls for 22 to 24 minutes, or until they are golden brown and baked through. Once out of the oven, brush the tops with butter while still warm—this softens the crust and adds flavor. These rose-shaped custard bread rolls turn out incredibly soft and airy, with a delicious creamy custard filling inside. Their beautiful rose shape makes them especially elegant and perfect for sharing. They pair wonderfully with a hot cup of coffee or tea. Enjoy!