Orange-Cardamom Artisan Rolls

Ingredients

• 2 packages regular active dry yeast (4½ teaspoons)
• 1 tablespoon sugar
• 1½ cups warm water (105°F to 115°F)
• ½ cup sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 2 teaspoons grated orange peel
• 2½ teaspoons vanilla
• 3½ to 4 cups all-purpose flour
• 2 tablespoons butter, melted
• 7½ teaspoons sugar

Instructions

1. 1Combine the warm water, yeast, and 1 tablespoon of sugar in a large mixing bowl. Allow the mixture to sit for about 10 minutes until it becomes foamy.
2. 2Stir in the remaining 1/2 cup of sugar, salt, ground cardamom, grated orange peel, and vanilla extract until thoroughly combined. Slowly incorporate the all-purpose flour until the dough starts pulling away from the edges of the bowl, noting that it will remain slightly sticky.
3. 3Drape plastic wrap loosely over the bowl and leave it in a warm spot for roughly 2 hours to double in volume. Transfer the bowl to the refrigerator to chill for at least 30 minutes, or leave it for up to 24 hours.
4. 4Coat a 13x9-inch baking pan with cooking spray. Turn the dough out onto a lightly floured work surface and portion it into 15 equal pieces. Using floured hands, form each piece into a tight ball by pulling the edges down and pinching them together at the base, then arrange them in the prepared pan.
5. 5Preheat the oven to 375°F. Loosely cover the pan with plastic wrap and let the rolls rest at room temperature for 30 minutes. Brush the tops with melted butter and dust each roll with 1/2 teaspoon of sugar. Bake for 25 to 30 minutes until golden brown. Let the rolls cool in the pan for 10 minutes before transferring them to a wire rack to serve warm.

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