Orange Cardamom Rolls

Directions

1. 1
   Process orange peel in a food processor until very finely chopped.
2. 2
   Dissolve 1 tsp sugar in 1 cup warm water in small bowl. Sprinkle the yeast on top. Set aside for 10 mins until frothy.
3. 3
   Sift the flour and salt into a large bowl. Add the cardamom and 1/4 cup sugar. Add the orange peel and mix with your fingers to distribute it through the dry ingredients.
4. 4
   Add yeast mixture to the flour mixture with the egg. Mix with a wooden spoon, then your hands, until you have a smooth, firm dough. Add a little more warm water, if necessary.
5. 5
   Knead the dough on a lightly floured surface 7-8 mins until it is smooth and springy and not sticky. This will take 3-4 mins if using the dough hook of an electric mixer.
6. 6
   Put dough in an oiled bowl; turn it over to make sure all the surface is oiled. Cover over with a wet cloth and set aside to rise. This will take about 1 hour in a warm place, or leave it at cool room temperature overnight.
7. 7
   Grease a shallow 9-inch round baking pan. Turn out the risen dough onto a floured surface; knead lightly. Cut into 12 pieces; shape each piece into a neat ball. Place in the prepared pan with 9 around the edge and 3 in the middle.
8. 8
   For the glaze, beat the egg, sugar and 1 tbsp water in a small bowl. Brush evenly over the dough.
9. 9
   Slide the whole pan into a large plastic bag and twist the end to keep the air inside and stop the bag from collapsing onto the rolls. Secure the opening with a twist tie. Set aside for 30 mins.
10. 10
    Preheat the oven to 400°F. Remove the pan from the bag. The rolls will look puffy and risen. Bake for 45 mins, rotating the pan after 25 mins, until tops of the rolls are a dark golden brown. Cool in pan 3 mins. Remove from pan; cool completely on wire rack.