Cooking Instructions
1.
Preheat the oven to 350 degrees F (175 degrees C).
2.
Warm the
Milk (1/2 cup)
to 100-110 degrees F (40-45 degrees C) and add in the
Active Dry Yeast (2 tsp)
with
Granulated Sugar (1 Tbsp)
. Set aside for 10 minutes to foam.
3.
In a standing mixer, mix together the
Granulated Sugar (1/2 cup)
,
Butter (4 Tbsp)
, and yolk of the
Eggland's Best Classic Egg (1)
. Add in the yeast mixture and combine.
4.
Place in the
All-Purpose Flour (2 1/3 cups)
,
Salt (1/2 tsp)
, and
Baking Soda (1/8 tsp)
and knead on medium speed until a ball forms.
5.
Place in a greased bowl, cover with plastic wrap, and set aside for 1 hour.
6.
Toss the
Granulated Sugar (4 Tbsp)
,
Ground Cardamom (1/4 tsp)
,
Simply Organic Cinnamon, Ground (1/8 tsp)
, and
Ground Nutmeg (1/8 tsp)
together.
7.
On a well-floured surface, roll out the dough into a 10×14 inch rectangle. Spread with
Butter (4 Tbsp)
and sprinkle with the sugar mixture until the entire surface is covered.
8.
Roll the dough length-wise and pinch down the ends. Cut into 8 pieces and place onto a parchment lined pie plate. Cover with a clean towel and set aside for 20 minutes.
9.
Bake the rolls for 23-25 minutes.
10.
Let the rolls cool for 10 -15 as you prepare the icing.
11.
In a small saucepan over medium heat, combine the
Butter (4 Tbsp)
and
Floral Tea Blend (2 Tbsp)
. Once melted, take off the heat and let steep for 3 minutes.
12.
Strain out the tea leaves and add in the
Powdered Confectioners Sugar (1 3/4 cups)
and
Cream (2 Tbsp)
. Whisk together until smooth and creamy.
13.
Top the rolls with icing before serving with tea, if desired.
