New Year's Rolls
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Unsalted butter||4 Tablespoon, softened|
|Flour||2 1⁄2 Cup (40 tbs)|
|Active dry yeast||1⁄2 Tablespoon|
|Grated lemon peel||1 Teaspoon|
|Ground cardamom icing||1⁄2 Teaspoon|
|Confectioner's sugar||2⁄3 Cup (10.67 tbs)|
1 Heat milk, 1/3 cup sugar, 2 tablespoons butter, and salt to hot (120°-130°F). Combine 1 1/2 cups flour and yeast.
2 Add egg and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
3 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
4 Punch down dough. Cover with inverted bowl; let rest for 10 minutes.
5 Roll into 8 x 12-inch rectangle. Cream 1/3 cup sugar and 2 tablespoons butter with lemon peel and cardamom. Spread over dough.
6 Roll up jelly-roll style. Slice crosswise into 12 pieces. Place cut side down in greased muffin pans.
7 Cover; let rise in warm place until double€”about 30 minutes.
8 Bake in a preheated 375°F oven about 20 minutes or until done.
9 Make icing by mixing confectioners' sugar and milk until smooth. Drizzle over warm rolls. Cool on wire rack.