Sweet Roll Dough
 
Makes 12
Ingredients
  • 3½ to 3¾ cups all-purpose flour, divided
  • ¼ cup granulated sugar
  • 2¼ teaspoons rapid-rise instant yeast
  • 1½ teaspoons kosher salt
  • 1½ teaspoons ground cardamom
  • ¾ cup whole milk
  • ⅓ cup unsalted butter
  • ¼ cup water
  • 1 large egg, room temperature
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup flour, sugar, yeast, salt, and cardamom at low speed just until combined.
  2. In a medium saucepan, heat milk, butter, and ¼ cup water over medium heat, stirring occasionally, until butter is melted and an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes. Add egg; beat at medium-high speed for 2 minutes. With mixer at low speed, gradually add 2½ cups flour, beating just until combined and stopping to scrape sides of bowl.
  3. Switch to the dough hook attachment. Beat at medium-low speed until a soft, smooth, elastic dough forms, 6 to 9 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup flour, 1 tablespoon at a time, if needed. (Dough may still stick slightly to sides of bowl.) Check dough for proper gluten development using the windowpane test (see Note).
  4. Spray a large bowl with cooking spray. Add dough, turning to grease top. Cover and let rise in a warm, draft-free place (75°) until doubled in size, 30 to 45 minutes.
Notes
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
Recipe by Victoria at https://victoriamag.com/orange-cardamom-cinnamon-rolls-with-mascarpone-icing/