So the tart and tangy Lemony-Lime Sweet Rolls turned out so well that I decided to make a lime version. I call them "Seriously Sublime." In trial 1 of these delicious rolls, I've even added a variation - that is to add frozen blueberries into the roll. But alas, as with other tests - we sometimes discover that "less is more." My husband and I both agree that although we like the blueberries - we love the Seriously Sublime roll with nothing but lime the best. I'm thinking it could even have been more lime-ish. So next time in trial 2, I will attempt to make the filling even more tart - with more lime juice than ever before.
8 Tablespoons oil (sunflower), divided
1/4 cup warm water
1 Tablespoon active-dry yeast
1/3 cup sugar, divided
1 1/4 teaspoon salt
2 large egg white
2 heapen Tablespoons freshly grated lime zest
1 cup milk (sour, butter, plain, soy, rice - your choice)
4 1/4 cups flour (plus a bit extra, if needed)
Oil large glass bowl with 1 Tablespoon oil. In a small bowl activitate yeast with warm water and 1 teaspoon of the sugar, set aside to bubble a few minutes. In a mixing bowl, combine remaining oil, sugar, salt, egg, lime zest and milk. Blend together. Add in yeast mixture and flour 1/2 cup at a time - continue to mix until all flour is in bowl. Knead a few times and add a bit extra flour, if needed, to make a soft, elastic, not too sticky ball of dough. Put in oiled bowl, and turn to oil top. Cover with plastic wrap and put in warm place until doubled in size - about 1 to 2 hours. Meanwhile, make lime filling and glaze. Take risen dough out of bowl and punch down. Roll out into a large rectangle - about 1-2 centimeters thick. Take 1/3 of the Lime Filling and spread over the rectangle. [If using blueberries or other berry - add them now]. Starting at one end, roll up into a jelly-roll. Cut into 14-18 slices. Place on prepared baking sheets. (I usually prepare my sheets with baking paper - easier for clean up). Then drizzle another 1/3 of the Lime Filling among the rolls. Allow to rise again in warm place for 30-60 minutes. Then bake in oven 20-25 minutes until golden at 175-C degrees. Remove from oven and drizzle Lime Glaze over top. Cool before eating... if you can wait that long. Lick your fingers or serve with napkins - sticky - gooey - so yummy!!!
3/4 cup sugar
2 Tablespoons cornstarch
1/8 teaspoon salt
3/4 cup cold water
2 egg yolks, lightly beaten
1 tsp lime peel, grated
Juice of two small limes
1 Tablespoon butter or margarine
Combine sugar, cornstarch and salt in small saucepan. Gradually add water and whisk until well blended. Whisk in egg yolks, lime zest and lime juice. Cook over medium heat whisking constantly until thick and bubbly. Boil one minute; remove from heat. Stir in butter. Cool to room temperature without stirring.
1/3 of the Lime filling, 2 heaping teaspoons lime zest, plus about 125g powdered sugar - mix together to a smooth glaze.
[Now in my trial 2 experiment, I shall use more lime juice and less water... I have to in order to call it Serious!]