cardamom-lime sweet rolls
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.
sweet roll dough post-kneading
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.
sprinkle the filling + roll it up!
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.
Finished product!
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
Method:
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!
soup and such 