Holiday season is around the corner and with that comes family and friend gatherings. These rolls are great for dessert or brunch, and are perfect for sharing. I mixed the pink peppercorns, sugar and orange zest in the food processor. This allows the natural oils in the orange zest to come out and the whole pink peppercorns to be crushed. This recipe is very aromatic and the pink peppercorns add a very subtle heat and peppery taste. The tartness of the pomegranate seeds are there to balance the sweetness in the glaze, as well as to add a more festive feel to it. We just had a couple of these and will probably finish the rest during movie night later today.
This recipe makes about 11 small rolls.
For the dough:
7 grs of dry yeast
1 cup of warm milk
3 ½ cups of all-purpose flour, plus more for rolling
2 teaspoons of vanilla essence
Pinch of salt
4 tablespoons of butter, melted and cooled
1/3 cup of sugar
For the filling:
1 cup of sugar
Zest of 3 oranges
1 tablespoon of pink peppercorns
1 teaspoon of cinnamon powder
3 tablespoons of melted butter
For the egg wash:
1 tablespoon of water
For the glaze:
2 cups of icing sugar
Fresh orange juice (about 1 orange), without pulp
½ cup of pomegranate seeds
Place the warm milk and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.
Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.
Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.
Once the hour has passed, lightly butter the oven dish in which you are going to bake the rolls. To make filling, place the sugar, orange zest, pink peppercorns and cinnamon in the food processor. Pulse for a couple of minutes until the peppercorns are crushed. Transfer the sugar to a small bowl. Have the butter already melted and ready with a brush.
Place the dough on a lightly floured surface and roll it into a large rectangle. Then brush the top of the dough with the melted butter. Sprinkle the sugar mixture evenly on top. Roll it tight lengthwise. Cut the uneven edges and discard of them. Now that you have an even rolled dough, cut it into about 11 even pieces. Place the pieces on the prepared oven dish, leaving some space in between. Brush a large piece of plastic wrap with vegetable oil. Cover the rolls with the greased side down. Let them rise for 1 hour in a warm place.
About 10 or 15 minutes before the timer is up for the second rise, preheat your oven to 180C/350F.
Once the hour is up, remove the plastic wrap from the oven dish, brush the rolls with the egg wash and bake them for about 23-25 minutes until golden.
Once the rolls are baked, start making the glaze. Place the icing sugar in a small bowl. Slowly pour in the orange juice while whisking until the glaze becomes pourable. Once the glaze is of your desired consistency, just pour it on top of the rolls. Add some pomegranate seeds. They are best when served right away while they are still warm. Enjoy!
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