Fluffy rose bread

A fluffy bread shaped from little dough roses arranged in a baking dish.

Ingredients

Mix the fresh milk with the water and put them on the stove to warm slightly.
In a bowl mix the yeast with the sugar and mash with a fork or spoon. Add the warmed milk with the water and stir. Add 1 egg if it is large, or 2 if the eggs are smaller. Stir again with a spoon. Finally add the flour, the salt and 30 g of butter in cubes and knead until a soft dough forms. Sprinkle the ready dough with a little flour, cover with a cloth and leave to rise about 30 minutes.
Melt the remaining butter over a water bath (bain-marie).
Take the risen dough and divide it into two, to make rolling easier. Take the first piece, sprinkle it with a little flour and roll it into a sheet half a centimeter thick. Cut out circles using a water glass. Remove the leftover dough to roll it again afterwards. Brush each circle with the melted butter. With a sharp knife make a small cut on one side of the circle. Roll from one end to the other so a little rose forms.
Grease the baking dish with a little butter. Start arranging the roses from the outside inward. Place the outermost ones lying down. Arrange the rest, slightly overlapping the ones in front. Continue the same way with the remaining dough until it is finished. (The first few roses I forgot to brush with butter, but it was not fatal.)
If you do not have time to wait for the bread to rise once more, put it in a cold oven. While it heats up, the bread will have risen enough.
Bake at 180 degrees for about 40-50 minutes.