Up until a few weeks ago, cardamom was the one spice missing from my collection. I don’t know if you guys know this, but cardamom is freakin’ expensive! The cheapest I was able to find it around here was $5 and that was from a bulk bin! I lucked out recently when I found a huge bottle for $2.99 at World Market and I immediately knew I wanted to make these rolls. I’ve had this recipe saved for well over a year, I was just waiting for inexpensive cardamom.
Cardamom is a strange spice. It almost smells citrusy to me, even though is technically part of the ginger family. I thought the taste was very subtle and next time I make these (because they will be made again) I might add a little extra cardamom so it stands out more.
I thought these were fantastic and so did my 3 year old. Everyone else who tried them gave them a “Ehh, they’re different” review. They were lighter than the lemon ones I did recently and I think they would be perfect for a warm weather brunch.
|Lime & Cardamom Sweet Rolls||
- For the dough:
- 1 package dry yeast (about 2 1/4 teaspoons)
- 1/4 cup warm water (100F to 110F)
- 1/2 cup plain yogurt
- 1/3 cup granulated sugar
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- 1 large egg, lightly beaten
- 2 1/3 cups all-purpose flour (about 10 1/2 ounces), divided
- Cooking spray
- For the filling:
- 1/2 cup packed brown sugar
- 1 tablespoon grated lime rind
- 1/2 to 3/4 teaspoon ground cardamom
- 2 tablespoons butter, melted, divided
- For the glaze:
- 1 cup powdered sugar
- 3 tablespoons fresh lime juice
- To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
- Combine yogurt and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85Ã‚Â°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10Ã¢â‚¬â€œinch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9 inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
- Preheat oven to 350F.
- Uncover dough. Bake at 350F for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
- To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls.
adapted from Cooking Light