I found myself with a pocket of free time a few weeks ago and I decided to take on a little baking project. If you can believe it, I clipped this recipe from an issue of Cooking Light about 5 years ago and I finally got around to making it.
These little rolls were pretty good and fun to make. They didn’t rise as much as I thought they would, but the yeast I used was a little old, so that might have been the reason. I’m not an expert baker by any means, but when I’m in the mood, I do enjoy it. For this recipe, the first step is to mix up the dough, turn it out onto a floured work surface, and knead for about 8 minutes until it is smooth and elastic.
Then, you let it rise for about 1 hour. When it is ready, cut the dough into two pieces and roll each one out into a 12 x 10 inch rectangle. Sprinkle on the filling (a mixture of brown sugar, cardamom, and lime zest). Then, roll up and cut into small pieces.
It’s all pretty easy enough. As soon as the rolls came out of the oven, I mixed up the glaze to drizzle on while they were still warm. In the end, I felt that they were a little on the sweet side for me, so I think I would use less of the glaze topping next time.
Lots more posts in the works – including a new favorite veggie and quinoa dish! In the meantime, happy baking! ~Inge
Cardamom-lime sweet rolls
From Cooking Light
Ingredients for the dough:
one package dry yeast
¼ cup warm water
½ cup sour cream
1/3 cup granulated sugar
¼ cup butter, melted
1 teaspoon vanilla extract
¾ teaspoon salt
1 egg, lightly beaten
2 1/3 cup flour
Ingredients for the filling and glaze:
½ cup packed brown sugar
1 tablespoon lime zest
¾ teaspoon ground cardamom
2 tablespoons butter, melted
1 cup powdered sugar
3 tablespoons lime juice
1. To make the dough, dissolve yeast in warm water in a small bowl and let it stand for 5 minutes. Meanwhile, combine sour cream and next five ingredients (through egg) in bowl. Stir until well blended. Gradually stir yeast mixture into sour cream mixture.
2. Add 2 cups flour to the sour cream mixture, stirring just enough to create a soft dough.
3. Turn dough out onto floured work surface and knead until smooth and elastic (about 8 minutes). While kneading, add remaining amount of flour, a little at a time.
4. Place dough in large bowl coated with cooking spray (turning it over to coat). Cover with a clean kitchen towel and let sit for about an hour. The recipe indicates it should double in size. Mine did not, but it did rise a little.
5. Mix the filling in a small bowl: combine brown sugar, cardamom and lime zest. Set aside.
6. When the dough has risen enough, divide it in half. Working with one half at a time, roll it out on a floured surface (keep your rolling pin lightly floured too!) into a 12 x 10 rectangle. Sprinkle with half of the filling mixture. Then, roll it up jelly-roll style, beginning with the long end. Cut into about 12 1-inch slices.
7. Place the slices cut-side up in a baking dish that’s been sprayed with cooking spray. Cover with another clean kitchen towel and let rest/rise for about 30 minutes.
8. When ready, bake rolls for about 25 minutes at 350 degrees, until lightly browned. Let cool on cooling rack for about 5 minutes. While the rolls are cooling, mix up the glaze by combining powdered sugar with lime juice in a small bowl. Drizzle glaze over warm rolls. Enjoy!