Trying Something New...

I'm learning to try new recipes that otherwise I'd glance over. These Cardamom Lime Sweet Rolls caught my attention. I decided to make them Sunday evening, so they'd be ready to heat up for breakfasts this week. Cardamom is one of the most expensive spices there is. Target sells a big jar of it for $6.99. I thought I could do better, but at Harris Teeter the same size jar was $12.00...holy cow! I didn't want them that bad. I googled a substitute for it, but there really isn't one and I was intrigued enough to taste it now that there wasn't a substitute. I finally found some at World Market for $3.29, plus a cute glass spice bottle for $0.99. Secretly I want all my spices jars to match and I'm currently making a plan to buy more.

I've work with yeast before and I thought I had a good a handle on it, but our house must not have had the right conditions for it to work, or maybe I didn't add enough flour. Either way, the dough was very flimsy. I made it work. They weren't as pretty as the picture, but the cardamom and lime was an excellent combination. Even if the dough wasn't worth the effort, finding the cardamom was! I'll definitely make them again...a little taste of the tropics in the middle of winter.

Cardamom-Lime Sweet Rolls (Cooking Light)

Dough:

1 package dry yeast (about 2 1/4 teaspoons)

1/4 cup warm water (100° to 110°)

1/2 cup reduced-fat sour cream

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

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

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 sour cream 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 (85°), 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 10–inch 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 350°.

Uncover dough. Bake at 350° 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.