- 1 tablespoon Earl Grey tea loose leaf, not prepared tea
- 1 cup boiling water
- ¼ ounce active dry yeast
- 2 tablespoons sugar
- 2 tablespoons butter melted
- 1 teaspoon salt
- lime zest from 2 limes
- 3-3¼ cups all-purpose flour
- butter for brushing finished rolls
- Place tea in boiling water, and steep for 15 minutes. Strain and cool to lukewarm.
- Place yeast and sugar in a large bowl and stir tea into them.
- When yeast has dissolved, stir in butter, salt, lime rind and enough of the flour to form a dough that is hard to stir.
- Turn out onto lightly floured surface and knead 5 to 8 minutes, adding only as much flour as needed to produce a dough that is smooth, elastic and just past the point of being sticky.
- Put in a large oiled bowl, and cover with plastic wrap. Allow to rise in a warm place until doubled in volume (about 1 hour).
- Punch down, and divide into 30 small or 20 large dinner rolls.
- Place 2” apart on greased baking sheets, cover with kitchen towels, and let rise until doubled in volume (about 30 minutes).
- Pre-heat oven to 375°F. Bake rolls in the center of the oven for 13-15 minutes. Brush hot rolls with butter. Remove from baking sheets and serve immediately, or place on rack to cool (serve warm for best flavor).