Almond Rose Cardamom Rolls with Maple Tahini Glaze

adapted from a recipe from Minimalist Baker

Ingredients - 

• 3 Tbsp ghee or plant-based butter

• 1 packet instant yeast (1 packet yields ~ 2 1/4 tsp)

• 1 cup unsweetened plain almond milk

• 1 Tbsp coconut sugar

• 1/4 tsp salt

• 3 cups unbleached all-purpose flour

• ⅛ tsp rose extract

• ¼ tsp almond extract

• 1 teaspoon vanilla extract

• 3 Tbsp ghee or plant-based butter

• 1/4 cup coconut sugar

• 1/2 – 1 Tbsp ground cinnamon

• ½ tablespoon ground cardamom

• 3 tablespoons maple

• 2 tablespoons tahini

• 1/4 cup - 1/2 cup milk of choice

1. DOUGH: In a microwave at 30-second increments, heat the milk of choice and ghee or plant-based butter until warm and melted, never reaching boiling. Remove from heat and let cool to the temperature of bath water. It should be warm but not too hot or it will kill the yeast.

2. Transfer mixture to a large mixing bowl and sprinkle on yeast. Allow yeast to wake up and begin to foam for at least 5-10 minutes. Then add 1 Tbsp sugar, extracts, and the salt and stir.

3. Next add in flour 1/2 cup at a time, stirring as you go (you may not add it all). The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball (be careful not to overmix). Rinse your mixing bowl out, coat it with avocado or olive oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size.

4. FILLING: On a lightly floured surface, roll out the dough into a thin rectangle (the thickness of the dough should be about 1/4-inch). Brush with melted ghee and top with sugar and desired amount of cinnamon and cardamom.

5. Starting at one end, tightly roll up the dough seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or 8-9inch round pan.

6. TOPPING: Brush with ghee or plant-based butter (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat the oven to 350 degrees.

7. Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and top with maple tahini glaze and rose petals.

8. FOR GLAZE: combine tahini, maple syrup, and whisk thoroughly. Add milk as needed to thin the glaze.