Cardamom Orange Rolls

Ingredients

• 1 (2¼-oz.) pkg. instant dry yeast
• 3 Tbsp. warm water (100°F to 110°F)
• 10.13 oz. (about 2¼ cups) plus 3 Tbsp. all-purpose flour, plus more for surface
• ½ tsp. salt
• ¼ cup granulated sugar
• ¼ cup whole milk
• 1¼ tsp. vanilla extract, divided
• 1 large egg
• 1 large egg yolk
• 5 Tbsp. unsalted butter, softened, divided
• ⅓ cup packed brown sugar
• 1 Tbsp. grated orange zest, divided
• 1 tsp. ground cardamom
• ¾ cup powdered sugar
• 2 to 3 tsp. fresh orange juice

Instructions

1. 1Mix the yeast and 3 tablespoons of warm water in a small bowl, letting it sit for 10 minutes until it becomes foamy.
2. 2Measure the flour by lightly spooning it into cups and leveling it. Whisk the measured flour and salt together in a separate bowl.
3. 3Beat the granulated sugar, milk, 1 teaspoon of vanilla extract, egg, and egg yolk in a large bowl on medium-low speed until blended, then stir in the foamy yeast.
4. 4Blend half of the flour mixture into the wet ingredients on low speed for about 2 minutes until incorporated.
5. 5Mix in the rest of the flour on low speed for 5 minutes, scraping the bowl occasionally, and prepare to add 4 tablespoons of butter.
6. 6Incorporate the butter one tablespoon at a time, beating well after each addition, then dust a work surface with flour and scrape the sticky dough out.
7. 7Knead the dough for 3 to 4 minutes until it feels smooth and elastic, form it into a ball, and place it in a large greased bowl.
8. 8Cover the bowl and allow the dough to rise in a warm, draft-free area at 85°F for 2 hours.
9. 9Stir the brown sugar, 1 1/2 teaspoons of orange zest, and ground cardamom together in a small bowl.
10. 10Transfer the dough to a floured surface, pat it into a 12-by-8-inch rectangle, brush with the remaining 1 tablespoon of butter, and coat evenly with the brown sugar mixture.
11. 11Roll the dough tightly from one long side like a jelly roll, pinch the long seam to seal it, and slice the log into 12 one-inch pieces.
12. 12Place the slices into greased muffin cups, cover them with greased plastic wrap, and let them rise for 45 minutes.
13. 13Heat the oven to 350°F.
14. 14Remove the plastic wrap and bake the rolls at 350°F for 15 minutes until they are lightly browned, then cool them in the pan on a wire rack for 10 minutes before removing.
15. 15Whisk the powdered sugar, the remaining 1/4 teaspoon of vanilla, the remaining 1 1/2 teaspoons of orange zest, and 2 teaspoons of fresh orange juice until smooth.
16. 16Stir in more orange juice a few drops at a time if the glaze is too thick, then spread it over the warm rolls and serve immediately.
17. 17Prepare a second batch if desired by gathering additional ingredients.
18. 18Double the dough recipe in a large stand mixer bowl, divide it into two equal portions, and let them rise in separate bowls.
19. 19Bake one batch of 12 rolls in an 8-inch square baking dish for 20 to 23 minutes if extra muffin tins are not available.

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