I am giving a general idea about how to make the roses without specifying the exact quantities. Please adjust the quantities to suit your requirement.
— Bread Dough (recipe given below)
— Fried Salami Cut Into Two Slices
* Make the bread dough as given in the link. Roll out into 1/4 inch thickness. Cut * inch strips.
* Take a strip. Start placing the Salami pieces side by side from one end of the strip to the other end, with the curved edge of the Salami jutting out of the strip a bit.
* Roll the strip from one end till the other end. Roses are set. Brush the roses with a little bit of milk.
* Place the roses in a preheated oven (200C) and bake till golden brown. It’s ready to be served.
Basic White Bread dough
Plain flour- 3-1/3 cups
Dried yeast- 2 teaspoons
Lukewarm water- 1-1/2 cups
Sugar- 1 teaspoon
Salt- 1 teaspoon
Melted butter for greasing
Take a bowl and put the yeast, sugar and pour lukewarm water into it. Do not mix.(The temperature of water is of great importance. When you sprinkle water on the inside of your wrist, the heat should be bearable. Overheating the water will kill the yeast). Keep the bowl aside for the yeast to act up. You will see that it becomes frothy and rises up after few minutes(10-15 minutes).
Meanwhile sieve the flour with salt and transfer into a bowl. Make a well in the centre and add the yeast mixture into the well. Use a wooden spoon to stir until combined and then use your hands to bring the dough together in the bowl.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes or until smooth and elastic. The best way to knead is to use the heel of your hand to push the dough away from you and then lift it with your fingertips and fold it over itself towards you. Turn the dough a quarter turn and repeat. You can tell when the dough has been kneaded enough by pressing your finger into the surface of the dough – if it springs back, it has been kneaded sufficiently. If the dough hasn’t been kneaded enough, the resulting bread will have a holey, crumbly texture and poor structure. Shape the dough into a ball.
Grease another bowl with butter. Tranfer the shaped ball into it and roll so that the butter coats the surface of the dough. This is to ensure that the dough surface doesn’t dry up. Cover the bowl with a plastic wrap or damp towel. Keep in a warm place for the dough to double in size. It could take upto 1-1/4 hours . So be patient. When the dough is ready, it will retain a finger imprint when lightly pressed.
Once the dough has doubled in size, punch it down in the centre with your fist. Turn the dough onto a lightly floured surface and knead again for 2-3 minutes or until smooth and elastic and returned to its original size.