Earl Grey Lime Rolls
photo by WiGal
- Ready In:
- 2hrs 15mins
- Place tea in boiling water, and steep for 15 minutes.
- Strain and cool to lukewarm.
- Place yeast and sugar in a large bowl and stir tea into them.
- When yeast has dissolved, stir in butter, salt, lime rind and enough of the flour to form a dough that is hard to stir.
- Turn out onto lightly floured surface and knead 5 to 8 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky.
- Put in a large oiled bowl, and cover with plastic wrap.
- Allow to rise in a warm place until doubled in volume (about 1 hour).
- Punch down, and divide into 30 small or 20 large dinner rolls.
- Place 2" apart on greased baking sheets, cover with kitchen towels, and let rise until doubled in volume (about 30 minutes).
- Pre-heat oven to 375F (400 at 6000').
- Bake rolls in the center of the oven for 13-15 minutes.
- Brush hot rolls with butter.
- Remove from baking sheets and serve immediately, or place on rack to cool (serve warm for best flavor).
Questions & Replies
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OMG these are fabulous! After I had a light lunch, I finished baking these, and ate 3 of them so IMO they are wonderful! Smells and tastes great! You can see a tiny bit of green in the roll. The color is unique but this would keep your guests guessing-might be fun to see if they can figure out the ingredients. Tonight I am serving them with an Asian chicken broccoli dish and cantaloupe for dessert. Thanks littleturtle for sharing. Made for 1-2-3 Hit Wonders!
These are great despite the big stuffup I did - I have a combo oven, microwaved the butter to melt it and then forget it. So I only remembered after I had put the oven on bake and had heated it up to 375... Despite not using the butter in the dough, the rolls STILL tasted good. I bet they are brilliant with the butter...