London Fog Rolls

Instructions

For the Earl Grey Rolls

To start, bloom your yeast. Mix your active dry yeast, sugar, and warm milk together and let sit for 10 minutes until foamy on top.
1 1/4 cups (300 ml) whole milk, warmed to about 110 ℉ (43 ℃), 2 1/4 tsp active dry yeast, 1 tsp granulated white sugar (to bloom the yeast)
Add the Earl Grey tea to a small food processor, or spice grinder, and pulse until finely ground. Pass through a sieve to separate any large bits.
(If you prefer, you can grind the Earl Grey tea used in the filling at the same time and just separate half out.
3 tbsp (12 g) loose leaf Earl Grey tea
In a large bowl of a stand mixer with a whisk attachment, mix flour, salt, sugar and the finely ground Earl Grey tea together.
4 3/4 cups (593 g) all-purpose flour, spooned and leveled, 1 1/2 tsp salt, 2 tbsp (25 g) granulated white sugar
To the dry ingredients add the whisked eggs, vanilla, and softened butter. Then mix together.
2 eggs, whisked, 1 tbsp vanilla bean paste, 1/2 cup (112 g) unsalted butter, very softened
Add in the yeast mixture and mix until everything is blended. Switch to a dough hook and knead on medium speed for 7-10 minutes until the dough pulls away from the edges of the bowl, forms a ball and springs back when pressed.
(If the dough is still looking very sticky halfway through, add 1 tbsp (8 g) of flour at a time until it pulls away from the sides of the bowl.)
Form the dough into a ball. Place the dough in a large, greased bowl. Cover with plastic wrap or a kitchen towel and place in a warm place to rise, (outside or a cold oven with the light on works well for this), for 1- 1 ½ hours, or until the dough doubles in size.

For the Earl Grey Filling

Make the filling while the dough rises
If you did not grind all the tea at the start, add the other portion of Earl Grey tea to a food processor, or spice grinder, and pulse until finely ground. Pass through a sieve to separate any large bits.
3 tbsp (12 g) loose leaf Earl Grey tea
In a small bowl, mix the butter, brown sugar, granulated white sugar, vanilla, honey, salt and finely ground Earl Grey tea together until smooth.
1/2 cup (112 g) unsalted butter, very softened, 1/2 cup (110 g) brown sugar, 1/2 cup (100 g) granulated white sugar, 2 tbsp (43 g) honey , 1/4 tsp salt, 1 tbsp vanilla bean paste

Assembling and Baking the Rolls

Grease a 9×13" casserole dish and set aside.
Once the dough has had a chance to rise, punch the dough to release the air, remove it from the bowl and roll it out on a lightly floured surface.
Roll the dough into about an 18 x 12 inch rectangle/oval. It should be about ¼ inch thick.
Next, spoon the prepared Earl Grey filling over the dough and spread it evenly with an offset spatula.
Roll up the dough tightly into a long log shape starting from the end closest to you. Cut off a bit of the ends to make the log even.
Cut 12 rolls about 1 ½ inches wide using unflavored floss or a very sharp knife.
Place the rolls in the greased casserole dish and pour room temperature heavy cream in between each roll. Cover them with plastic wrap and let them proof in a warm spot for about an hour, or until they have doubled in size.
1/4 cup (60 ml) heavy cream (for pouring in between the rolls
Preheat the oven to 350 ℉ (175 ℃) about 15 minutes before the rolls are done proofing.
Once the rolls have proofed, bake for 22-25 minutes, or until a light golden color.

For the Lavender Cream Cheese Frosting

While they bake, make the cream cheese frosting. Start by adding the lavender to a small food processor or spice grinder. Pulse until finely ground.
(It will take a little while for the lavender to fully grind. It is light weight and will rise to the top of the food processor/spice grinder quite easily. It will eventually grind though!)
1/2 tbsp (1 g) culinary lavender
Add the softened butter and cream cheese to a medium bowl. Mix on high speed with an electric mixer until combined and fluffy.
6 tbsp (84 g) unsalted butter, very softened, 6 oz (170 g) cream cheese, cold
Add in the powdered sugar, vanilla and ground lavender. Mix on low speed until all is combined.
3/4 cup (97 g) powdered sugar, 1/2 tbsp vanilla bean paste
Add in a few drops of purple food coloring if you desire, to give the frosting a lavender hue. Combine on low then high speed until the frosting is light and fluffy.
purple food coloring (optional)
Let the rolls cool for 5 minutes, then cover the warm rolls with the cream cheese icing. Then, serve!

Ingredients

For the Earl Grey Rolls

For the Earl Grey Filling

For the Lavender Cream Cheese Frosting

Instructions

For the Earl Grey Rolls

For the Earl Grey Filling

Assembling and Baking the Rolls

For the Lavender Cream Cheese Frosting