(Not only) orange-cardamom rolls
These soft and fluffy rolls are perfect for cold days, when you want to be covered with a blanket, read a book and enjoy the lovely taste of freshly baked sweet rolls. They are great for breakfast, trips or anytime you want – to make the day more pleasant. I am a big fan of cinnamon rolls, but I like the possibility to change the filling anytime I want. I recommend you to try the orange-cardamom filling for the rolls. Cardamom has become my favorite baking ingredient, therefore it cannot be missing in this recipe. You can also try the cocoa filling.
Imagine this soft dough filled with raspberries, coconut, chocolate, or nutella. You can have them all.
I made three versions of my favourite rolls for you. You can substitute the all-purpose flour with whole-wheat flour. The dough will be thicker, but the taste will be amazing as well :).
Ingredients (24 rolls)
Preparation: 30 minutes + 1 hour leavening + 25 minutes baking
Dough
- 200 ml milk
- 2 + 1 tbsp sugar
- 20 g fresh yeasts
- 400 g all-purpose flour
- 100 g butter, room temperature
- 2 egg yolks, room temperature
- pinch of salt
Orange-cardamom filling
- 2 tsp cardamom, grounded
- orange peel from 1 orange, grated
- 5 tbsp sugar
- 50 g butter, melted or at room temperature
Cinnamon/cocoa filling
- 2 tsp cinnamon/cocoa
- 5 tbsp sugar
- 50 g butter, melted or at room temperature
Instructions
Pour the milk into a saucepan, add 2 tablespoons of sugar and let it heat until the sugar dissolves and milk is lukewarm. Pour more than half of lukewarm milk into bowl and crumble the fresh yeast in the middle. Let it leaven for 15 minutes.
Meanwhile, sift the flour in another bowl, add a pinch of salt, butter, yolks, the leavened yeast, and the rest of the milk. Mix well with wooden spoon. If you have a stand mixer, let it knead the dough. Those, who don’t have a stand mixer, have to knead the dough by hands; and deserve the rolls more :).
Put the kneaded dough into a clean bowl sprinkled with a flour. Cover it with a clean kitchen cloth and let it rest for 40 minutes (up to an hour) in a warm place.
Pre-heat the oven to 190 °C. Grease the baking pan with butter and sprinkle it with flour. Cut the leavened dough into halves. Roll out the dough to a 3 mm thick rectangle (if you use whole-wheat flour, roll out the dough to 5 mm thick).
Orange-cardamom filling
Mix together grounded cardamom and sugar. If you have whole cardamom seeds, crush them in a mortar or use spice mill.
Spread the melted butter evenly all over the dough, sprinkle it with orange peel and cardamom sugar.
Roll the dough tightly and cut it into 3 cm thick pieces. Place on a baking pan cut side up, cover with clean kitchen cloth and let rise until doubled (app. 30 minutes).
Bake for 20–25 minutes.
Cinnamon/cocoa filling
Mix together grounded cinnamon (or cocoa) with sugar.
Spread the melted butter evenly all over the dough, sprinkle it with cinnamon (cocoa) sugar.
Roll the dough tightly and cut it into 3 cm thick pieces. Place on a baking pan cut side up, cover with clean kitchen cloth and let rise until doubled (app. 30 minutes).
Bake for 20–25 minutes.
Serve warm with hot cocoa or home-made chai latte.
