Fair warning, you will not be able to eat just one! If you’re feeding a crowd, or have teenagers in the house like me, you can double the recipe in order to ensure that you’ll at least get to taste your labor of love.
Happy baking!
Orange Cardamom Rolls:
Ingredients:
For the rolls:
2 packages quick rise yeast
1/2 cup warm water
1 tsp sugar
1 cup milk
4 tbsp butter
1/2 cup sugar
4 cups flour
2 tbsp butter (melted)
1 small orange
Cardamom
For the orange glaze:
1/4 cup butter
1 small orange
1 1/2 cups powdered sugar
Directions:
Preheat oven to 425 degrees. Add 1 tsp sugar and yeast to warm water. Stir and allow to rise (approximately 5-10 minutes).
Microwave milk until hot and melt 4 tbsp of butter into milk. Add in sugar and half the flour. Then add yeast and remaining flour.
Knead until dough doesn’t stick to the bowl. Form into a ball, cover with a towel, and let rise for 15 minutes.
Roll dough out on a floured surface until the dough is about a quarter inch thick and the shape of a large rectangle. Spread melted butter on the surface. Sprinkle liberally with cardamom. Zest with orange rind and fresh-squeezed juice of the orange. Roll dough lengthwise. Cut into two-inch rolls.
Place in baking tray and bake for ten to twelve minutes or until tops of the rolls turn golden brown. Remove from oven and allow to cool for five minutes.
While the rolls are cooling, whip 1/4 cup butter with powdered sugar and juice of small orange in a mixer until it forms a smooth and creamy frosting. Spread on the top of the warm rolls, serve immediately.
Coming June 2020–the 11th book in the Bakeshop Mysteries, Nothing Bundt Trouble!
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