Chamomile Sweet Rolls

 If you know me in my personal life, you know that I have recently developed an addiction to teas. More specifically herbal teas. I still love my coffee, but there is something about a cup of tea that’s just relaxing and refreshing. I recently came across a recipe that it’s just amazing. So I had to share it.

The first part of this recipe is the secret ingredient, Chamomile Milk. For this you will need about 1 1/2 cup of milk and 3 tea bags of Chamomile. You can mix it up and use a Chamomile and Lavender blend if you like.

For the milk, pour the 1 1/2 cup of milk into a small sauce pan and put over medium/low heat. Stir it so it doesn’t burn. As the milk starts to foam on the edges, take off the heat and put in the tea bags. Steep the bags, stirring it into the milk. You want to brew the tea, so stir it into the milk for about 2 minutes. Pull out the tea bags and throw away. Now take a bowl or cup and pour the milk into the cup. You can place the milk in the fridge to cool or you can place the cup into a bowl of ice. 
You have now made Chamomile milk. On to the next step.

For the Rolls you will need:

• 1/23 cup of flower
• 1 cup of sugar
• 1/4 tsp baking soda
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup of butter – melted
• 3 egg whites – room temp
• 1 TBsp vanilla extract
• 1/2 cup of sour cream
• 1/2 cup of Chamomile Milk

Set the oven to 350 degrees. Mix all dry ingredients into a mixing bowl. Once mixed set it aside. In a separate bowl, you will mix all the wet ingredients. Mix the ingredients well until the mixture becomes smooth. Now pour the moist mixture into the bowl of dry ingredients. Stir/whisk together until the mixture is completely blended. 
You can now pour the batter into your desired baking sheet. a mini bunt pan gives it a gorgeous look. But if you don’t have one (like me) you can use a muffin pan. 
If you’re using a muffin pan, use a 1/4 measuring cup to scoop out the batter into each cup of the pan. Once you’re done place in the oven to back 18-20 minutes. Use a toothpick to check the center of the rolls. If it comes back clean, pull them out. Don’t worry if they look white. That’s the point.  
On to the next step, the Chamomile Icing.

For the Icing you will need:

• 3/4 cup of powdered sugar – shifted
• 1/3 tsp Vanilla extract
• approx 2 Tbsp of Chamomile Milk

Once you are done shifting the powdered sugar into a mixing bowl, pour in the vanilla and 1 Tbsp of the Chamomile milk. Then stir. If you need to add more milk then do so. It takes about 2 Tbsp to combine the ingredients into a smooth icing. 
This will not make a lot, just enough to pour a little on each roll. I used a fork to drizzle icing onto each roll. 
You are now done!

Enjoy!!! Until next time!