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    You are in: Home / Recipes / Cardamom Rolls Recipe
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    Cardamom Rolls

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    3 hrs

    15 mins

    Cecily Parsley's Note:

    From a nearly-illegible oil-stained magazine clipping, glued to a card some 30-odd years ago - It may have been Ladies Home Journal, and I must have been all of eighteen. It even give what was then the cost per serving - CDN $2.70. for 4 dozen rolls. I will have to make these again sometime to see what they taste like. I must have made them for some reason, judging my the state the card is in. Can't remember...What to do with four sweet rolls and no freezer space. Two words: Food Bank. Just in time for Easter.

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    Ingredients:

    Yield:

    dozen

    Units: US | Metric

    Directions:

    1. 1
      Sprinkle yeast over very warm water; stir in 1 tsp of the sugar. ("Very warm water" should feel comfortably warm when dropped on the wrist.) Stir to dissolve yeast: Let stand until bubbly, about 10 minutes.
    2. 2
      Combine mikl, remaining sugar and margarine in a medium-size saucepan; heat until margarine melts. Pour into a large bowl; cool to lukewarm. Stir in yeast mixture; beat in eggs and cardamom.
    3. 3
      Beat in 6 cups flour until completely blended and mixture is smooth. Gradually stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface; knead until smooth and elastic, about 10 minutes, adding only enough additional flour to keep dough from sticking.
    4. 4
      Place dough in large greased bowl.; turn to coat. Cover with damp towel. Let rise in warm place, away from drafts, 1 hour, or until doubled in volume.
    5. 5
      Punch dough down; cover with damp towel; let rise 45 minutes, or until almost doubled in volume. Punch dough down again. Turn out onto lightly floured surface; knead a few times; invert bowl over dough; let rest about 10 minutes.
    6. 6
      Grease two 13x9x2 inch baking pans.
    7. 7
      Divide dough into quarters, keeping dough covered with inverted bowl until ready to roll and shape.
    8. 8
      Roll one-quarter of dough on lightly-floured surface to an 11x6 inch rectangle. Cut rectangle into fourteen 6x3/4 inch strips. Roll each strip with palms of hands into a 6 inch rope. Place fingertip on one end of rope and loosely bring other end around, spiral fashion; pinch to seal. Repeat with remaining dough. Place spirals in prepared pans, dividing evenly. Cover with a damp towel. Let rise in warm place, away from drafts, 30 minutes, or until doubled in volume.
    9. 9
      Preheat oven to a moderate 375 degrees.
    10. 10
      Beat egg white lightly in a small bowl; brush over rolls. Sprinkle with the chopped sliced almonds.
    11. 11
      Bake in preheated oven for 15 minutes until golden brown. Serve warm.

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    Nutritional Facts for Cardamom Rolls

    Serving Size: 1 (2255 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1520.9
     
    Calories from Fat 277
    18%
    Total Fat 30.8 g
    47%
    Saturated Fat 6.8 g
    34%
    Cholesterol 152.3 mg
    50%
    Sodium 316.2 mg
    13%
    Total Carbohydrate 266.2 g
    88%
    Dietary Fiber 12.3 g
    49%
    Sugars 51.6 g
    206%
    Protein 44.6 g
    89%

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