Mix melted butter well with the oil, yoghurt, egg, semolina and drops of food coloring, if you want the roses colored. You can make them without food coloring. Finally, add the flour, baking powder, vanilla, and knead a dough.
Divide the dough into 2 equal parts and roll them out thin, with a thickness of 1/8" (4 mm) and using a glass, cut out equally sized circles. Arrange 4-5 circles in a row, slightly overlapping the ends and pressing down where they overlap. Wrap them in a roll, cut it down the middle and finish forming the resulting rosettes.
Arrange them in a greased tray and put it to bake at 338°F (170 °C) for about 20-25 minutes until the florets turn golden brown. From the water and sugar, make a syrup and dip the baked warm rosettes in the cold syrup.
Leave them to sit a bit before serving.