Fun to look at and delightful to eat petal by petal.
Cut each of 3 rolls into thirds. Roll one piece into a 4-inch rope for the stem and place on a sprayed baking sheet. Press seven other pieces into teardrop shapes and arrange as petals above the stem. Roll the last piece into a round ball and set in the middle of the petals for the center of the flower. Cut the last roll almost in half and spread apart to form the leaves. Flatten and elongate leaves slightly and place at bottom of stem. Brush with egg and let rise 30 minutes. Bake at 350°F 20-25 minutes or until golden brown