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Orange-Cardamom Sweet Rolls
Warm, fragrant, and pillowy soft, these sweet rolls bring the bakery straight to your kitchen. Fresh orange peel and ground cardamom create a beautifully spiced dough that develops incredible flavor during a slow chill in the fridge. You'll brush each one with melted butter and a dusting of sugar right before baking, creating a crisp, golden crust that shatters slightly when you bite into it. They're exactly what a slow weekend morning needs.
Equipment
- Oven
- Cake Pan
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
- 1Combine the warm water, yeast, and 1 tablespoon of sugar in a large mixing bowl. Let the mixture sit for about 10 minutes until it becomes foamy. This proves the yeast is active and ready to lift the dough.
- 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. It'll remain slightly sticky, which keeps the baked rolls tender.
- 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.
- 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. Arrange them in the prepared pan.
- 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.
- 6Bake 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.
Notes
- Make ahead: You can leave the dough in the refrigerator to chill for up to 24 hours before shaping the rolls.
- Storage: Keep leftover rolls in an airtight container at room temperature for up to 3 days.
- Reheat: Warm individual rolls in the microwave for 10 to 15 seconds to restore their soft, pillowy texture.