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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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The aroma of these rolls will have guest crowding into your kitchen. Ingredients:
1 tablespoon earl grey tea (loose leaf, not prepared tea) |
1 cup boiling water |
1 (1/4 ounce) package active dry yeast |
2 tablespoons sugar |
2 tablespoons melted butter |
1 teaspoon salt |
2 grated limes, rind of (green part only) |
3 1/4 cups flour |
butter, for brushing finished rolls |
Directions:
1. Place tea in boiling water, and steep for 15 minutes.
2. Strain and cool to lukewarm.
3. Place yeast and sugar in a large bowl and stir tea into them.
4. When yeast has dissolved, stir in butter, salt, lime rind and enough of the flour to form a dough that is hard to stir.
5. Turn out onto lightly floured surface and knead 5 to 8 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky.
6. Put in a large oiled bowl, and cover with plastic wrap.
7. Allow to rise in a warm place until doubled in volume (about 1 hour).
8. Punch down, and divide into 30 small or 20 large dinner rolls.
9. Place 2 apart on greased baking sheets, cover with kitchen towels, and let rise until doubled in volume (about 30 minutes).
10. Pre-heat oven to 375F (400 at 6000').
11. Bake rolls in the center of the oven for 13-15 minutes.
12. Brush hot rolls with butter.
13. Remove from baking sheets and serve immediately, or place on rack to cool (serve warm for best flavor).
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