Best Earl Grey Lime Rolls Recipes

EARL GREY TEA AND LIME ICE POPS

Earl Grey Tea and Lime Ice Pops image

Southerners love their sweet tea, although I've never been a huge fan. These ice pops have a good balance of sweet-tart, but if you're a sweet tea lover, go ahead and add more sugar. Once you taste fresh lime in tea, you may never go back to lemon (I haven't).

Provided by lutzflcat

Categories Desserts Frozen Dessert Recipes Popsicle Recipes

Time 3h35m

Yield 6

Number Of Ingredients 5

Ingredients

2 cups boiling water
2 Earl Grey tea bags
2 tablespoons white sugar, or to taste
1 lime, juiced
6 slices lime

Steps:

Pour boiling water over tea bags in a jar or pitcher, and allow to steep for 15 minutes.
Remove tea bags, add sugar, and stir in lime juice. Adjust the sweetness to suit your taste and cool mixture to room temperature.
Drop a lime slice into each ice pop mold. Pour in mixture, leaving about 1/4 inch space at the top. Place the sticks or tops in and freeze until solid, 3 to 4 hours.
Run some warm water over the molds to help loosen the ice pops.

Nutrition Facts : Calories 21.9 calories, Carbohydrate 6.2 g, Fiber 0.5 g, Protein 0.1 g, Sodium 2.8 mg, Sugar 4.5 g

EARL GREY LIME ROLLS

Earl Grey Lime Rolls image

Make and share this Earl Grey Lime Rolls recipe from Food.com.

Provided by littleturtle

Categories Yeast Breads

Time 2h15m

Yield 30 rolls

Number Of Ingredients 9

Ingredients

1 tablespoon earl grey tea (loose leaf, not prepared tea)
1 cup boiling water
1 (1/4 ounce) package active dry yeast
2 tablespoons sugar
2 tablespoons melted butter
1 teaspoon salt
2 grated limes, rind of (green part only)
3 1/4 cups flour
butter, for brushing finished rolls

Steps:

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 375F (400 at 6000').
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).

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