Cardamom Rolls

"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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Ready In:
3hrs 15mins
Ingredients:
10
Yields:
4 dozen
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Grease two 13x9x2 inch baking pans.
  • Divide dough into quarters, keeping dough covered with inverted bowl until ready to roll and shape.
  • 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.
  • Preheat oven to a moderate 375 degrees.
  • Beat egg white lightly in a small bowl; brush over rolls. Sprinkle with the chopped sliced almonds.
  • Bake in preheated oven for 15 minutes until golden brown. Serve warm.

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RECIPE SUBMITTED BY

<p>Left to my own devices, I could happily live on appetizers, dim sum, sandwiches and side salads .I gravitate toward a low-fat, clean eating, graze-as-you-go way of life. I am no longer entirely left to myself, as it happens. My partner and my picky teenager each have their different tastes. Quite a challenge.</p> 8728230"
 
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