Rooibos Vanilla Sweet Rolls

Seep two tea bags of rooibos vanilla tea into 2 cups piping hot water.

Allow to cool to luke warm temperature.In a large mixing bowl combine yeast and sugar.

When tea is luke warm, pour 1 3/4 cups tea into the mix.

Save the other 1/4 cup tea for the glaze.

Then add salt, eggs and oil and mix.

Add one cup of flour at a time and mix.

It will be sticky.

Add additional flour as needed and knead to make a elastic - not too sticky dough ball.

Add about 1 tablespoon more butter or oil to bowl.

Turn dough to oil top and cover with plastic wrap (not warm wet towl..

because this dough will rise - a lot).

Put in warm place till doubled in size.In a small saucepan, blend flour and milk; cook over low heat, stirring constantly with wire whisk, until mixture thickens and just begins to boil.

Remove from heat and refrigerate.In a mixing bowl, cream butter and margarine till smooth.

Add in vanilla, salt and refrigerated flour/milk mix.

Mix until smooth and then beat in the powdered sugar gradually until spreading consistency.After dough has risen, remove and punch down.

On a lightly floured surface roll dough out into large rectangle about 1-2 centimeters thick.

Spread with Vanilla Creme Filling.

Roll into jelly roll and cut into 16-24 slices.

Place on prepared baking sheets and allow to rise again in warm place.

Meanwhile, prepare glaze.In saucepan over low heat, melt butter.

Blend in powdered sugar, vanilla extract and rooibos tea.

Stir until smooth and creamy.

Remove from heat.After rolls have risen second time, bake in oven at 175-C degrees for 20-22 minutes, or until tops golden brown.

Remove from oven and pour Vanilla-Rooibos Glaze over top.

Allow to cool a few minutes before enjoying.Optional: drizzle with Dr.

Oeteker Caramel Sauce or similar product if desired.