Proof the yeast in water
Set aside until bubbly
Heat 1 cup of hot water with butter, sugar and salt
When butter is melted, remove from heat
Add 1 cup of ice
When mixture has reached room temperature add to a stand mixer fitted with a dough hook
Add 2 cups of flour and turn on low to knead
Add yeast mixture and 1 cup of flour
Add eggs and knead until well combined
Add flour 1 cup at a time until dough is combined and pulls away from the sides of the bowl, but does not form into a ball
You may not need all the flour
Transfer to a large well buttered bowl and leave to rise in a warm room covered (I use my garage) until doubled
Grease your pans with either spray oil, or using a pastry brush paint the cavity of your rose pan with butter
Deflate dough and separate into thirds
Flatten dough into a large rectangle and spread blackberry rose bun filling mixture on top of the dough
Roll out from the top down and seal the ends, just like you would with cinnamon rolls
Cut 6 equal sized pieces and depress into rose pan making sure to fill in the creases
Leave to rise for 2 hours
Bake at Fahrenheit 350° for 20-25 minutes until just golden on the edges
Immediately remove from pan, invert onto serving dish and serve warm