Recipe by Cecily Parsley
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.
- 2 (2 1/2 ounce) envelopes active dry yeast
- 1⁄2 cup water, very warm
- 1 cup sugar
- 1 1⁄2 cups milk
- 1⁄2 cup margarine
- 3 eggs
- 1 teaspoon ground cardamom
- 8 1⁄2 cups all-purpose flour, sifted
- 1 egg white
- 1⁄2 cup almonds, sliced
Directions See How It's Made
- 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.