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1
Process orange peel in a food processor until very finely chopped.
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2
Dissolve 1 tsp sugar in 1 cup warm water in small bowl. Sprinkle the yeast on top. Set aside for 10 mins until frothy.
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3
Sift the flour and salt into a large bowl. Add the cardamom and 1/4 cup sugar. Add the orange peel and mix with your fingers to distribute it through the dry ingredients.
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4
Add yeast mixture to the flour mixture with the egg. Mix with a wooden spoon, then your hands, until you have a smooth, firm dough. Add a little more warm water, if necessary.
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5
Knead the dough on a lightly floured surface 7-8 mins until it is smooth and springy and not sticky. This will take 3-4 mins if using the dough hook of an electric mixer.
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6
Put dough in an oiled bowl; turn it over to make sure all the surface is oiled. Cover over with a wet cloth and set aside to rise. This will take about 1 hour in a warm place, or leave it at cool room temperature overnight.
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7
Grease a shallow 9-inch round baking pan. Turn out the risen dough onto a floured surface; knead lightly. Cut into 12 pieces; shape each piece into a neat ball. Place in the prepared pan with 9 around the edge and 3 in the middle.
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8
For the glaze, beat the egg, sugar and 1 tbsp water in a small bowl. Brush evenly over the dough.
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9
Slide the whole pan into a large plastic bag and twist the end to keep the air inside and stop the bag from collapsing onto the rolls. Secure the opening with a twist tie. Set aside for 30 mins.
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10
Preheat the oven to 400u00b0F. Remove the pan from the bag. The rolls will look puffy and risen. Bake for 45 mins, rotating the pan after 25 mins, until tops of the rolls are a dark golden brown. Cool in pan 3 mins. Remove from pan; cool completely on wire rack.
