Sweet dough rosebuds (untested)

This recipe is written in ballpoint pen in my Grammy's handwriting. The recipe uses half of the basic sweet dough recipe found here. Once the dough has been prepared, the following instructions are followed to produce baked rosebuds.

Ingredients:

• 1/4 cup raspberry, strawberry or apricot jam
• 1 egg yolk
• 2 tablespoons milk

Instructions:

1. Make half the sweet dough recipe (found here)
2. Roll dough to 12-inches by 12-inches
3. Spread dough with your choice of jam
4. Roll dough as for a jelly roll
5. Cut into 12 slices
6. Place each slice cut side up in a greased muffin pan
7. Cut crosses 1/2-inch deep in tops of slices
8. Cover and let rise for 1 hour (if using quick dough variation let rise for 30 minutes)
9. Beat together egg yolk and milk in a separate bowl
10. Brush tops of each slice of dough with the yolk and milk mixture
11. Bake at 350° for 30 minutes
12. Ice with icing (see below)

Icing Ingredients:

• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon vanilla

Icing instructions:

1. Combine all ingredients and stir until smooth
2. Drizzle onto rosebuds still warm from the oven