Rooibos Vanilla Sweet Rolls
By: Melissa Daams
Published: Wednesday, August 25, 2010 - 12:19pm

Ingredients




The Dough:
2 envelopes active dry yeast (4 ½ teaspoons)
1/2 cup sugar
1 3/4 cups luke warm rooibos tea (vanilla variety)
1 teaspoon salt
2 eggs, lightly beaten
 cup shortening, melted margarine or oil (plus extra to 
5 cups flour (plus extra, if needed)
Vanilla Creme filling: (Adapted from Great American Favorite Brand Names Cook Bo
2 tablespoons flour
1/4 cup milk
2 tablespoons butter, softened
2 tablespoons margarine, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups powdered sugar
Vanilla-Rooibos Glaze:
 cup butter
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 cup rooibos tea





Preparation

1 Seep two tea bags of rooibos vanilla tea into 2 cups piping hot water. Allow to cool to luke warm temperature. 2 In a large mixing bowl combine yeast and sugar. When tea is luke warm, pour 1 3/4 cups tea into the mix. Save the other 1/4 cup tea for the glaze. Then add salt, eggs and oil and mix. Add one cup of flour at a time and mix. It will be sticky. Add additional flour as needed and knead to make a elastic - not too sticky dough ball.  Add about 1 tablespoon more butter or oil to bowl. Turn dough to oil top and cover with plastic wrap (not warm wet towl... because this dough will rise - a lot). Put in warm place till doubled in size. 3 In a small saucepan, blend flour and milk; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to boil. Remove from heat and refrigerate. 4 In a mixing bowl, cream butter and margarine till smooth. Add in vanilla, salt and refrigerated flour/milk mix. Mix until smooth and then beat in the powdered sugar gradually until spreading consistency. 5 After dough has risen, remove and punch down. On a lightly floured surface roll dough out into large rectangle about 1-2 centimeters thick. Spread with Vanilla Creme Filling. Roll into jelly roll and cut into 16-24 slices. Place on prepared baking sheets and allow to rise again in warm place. Meanwhile, prepare glaze. 6 In saucepan over low heat, melt butter. Blend in powdered sugar, vanilla extract and rooibos tea. Stir until smooth and creamy. Remove from heat. 7 After rolls have risen second time, bake in oven at 175-C degrees for 20-22 minutes, or until tops golden brown. Remove from oven and pour Vanilla-Rooibos Glaze over top. Allow to cool a few minutes before enjoying. 8 Optional: drizzle with Dr. Oeteker Caramel Sauce or similar product if desired. 








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Preparation

 1  Seep two tea bags of rooibos vanilla tea into 2 cups piping hot water. Allow to cool to luke warm temperature.  2  In a large mixing bowl combine yeast and sugar. When tea is luke warm, pour 1 3/4 cups tea into the mix. Save the other 1/4 cup tea for the glaze. Then add salt, eggs and oil and mix. Add one cup of flour at a time and mix. It will be sticky. Add additional flour as needed and knead to make a elastic - not too sticky dough ball.  Add about 1 tablespoon more butter or oil to bowl. Turn dough to oil top and cover with plastic wrap (not warm wet towl... because this dough will rise - a lot). Put in warm place till doubled in size.  3  In a small saucepan, blend flour and milk; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to boil. Remove from heat and refrigerate.  4  In a mixing bowl, cream butter and margarine till smooth. Add in vanilla, salt and refrigerated flour/milk mix. Mix until smooth and then beat in the powdered sugar gradually until spreading consistency.  5  After dough has risen, remove and punch down. On a lightly floured surface roll dough out into large rectangle about 1-2 centimeters thick. Spread with Vanilla Creme Filling. Roll into jelly roll and cut into 16-24 slices. Place on prepared baking sheets and allow to rise again in warm place. Meanwhile, prepare glaze.  6  In saucepan over low heat, melt butter. Blend in powdered sugar, vanilla extract and rooibos tea. Stir until smooth and creamy. Remove from heat.  7  After rolls have risen second time, bake in oven at 175-C degrees for 20-22 minutes, or until tops golden brown. Remove from oven and pour Vanilla-Rooibos Glaze over top. Allow to cool a few minutes before enjoying.  8  Optional: drizzle with Dr. Oeteker Caramel Sauce or similar product if desired.

About


It's tea time!
Rooibos tea is very popular here in the Netherlands. I even heard once that tea in general was described as "angels peeing on your tongue." Ha ha. So, I decided to make a Rooibos tea sweet roll. I've tried several different Rooibos variations - one with vanilla, caramel and I also really like the mango peach variety. But for today's sweet roll I went with vanilla. Then while I was eating the finished roll together with a friend, she also mentioned the caramel variety and I said, don't finish your roll - wait a minute. I went to my refrigerator and pulled out a bottle of Dr Oeteker Caramel sauce and we drizzled the rolls with it. It was perfect. So - for the future... next Rooibos sweet rolls we make - are going to be the caramel variety.
My friend said the rolls were very vanilla - but that you could really taste this after taste of rooibos tea on your tongue - that tingly feeling you get from tea... so, maybe a bit less vanilla in the glaze would have been better as well.
The other thing about this particular roll is the dough recipe. I don't always use the same dough mix - I like to experiment and try different recipes. This particular recipe uses quite a lot of yeast and the dough rose a lot. I could have easily gotten 24 sweet rolls out of this recipe but I kept the rolls quite large - and that might have been a mistake because as the dough started to rise for the second time I thought that maybe the rolls wouldn't even fit on the baking sheet - so I baked maybe sooner than I should have - but I'm also a bit impatient and was eager to taste them, too.
From sweet-rolls-that-rock.blogspot.com