Swedish Plain Buns

Sydney Mike's Note:

This recipe comes from the 1973 cookbook, Scandinavian Cooking. Preparation time does not include time needed for the dough to rise twice.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 10

• 2 (¼ ounce) packages dry yeast
• 1 cup light cream
• 1 cup margarine (or butter)
• ¼ cup granulated sugar
• ¼ cup ground almonds
• 1 teaspoon ground cardamom
• 3 ¼ cups all-purpose flour
• 2 large eggs

Directions:

1. In a large mixing bowl, blend yeast & 1/2 cup of the cream.
2. In a small over low heat, melt the margarine, then add remaining 1/2 cup of cream & heat mixture just until LUKEWARM.
3. Add the warm mixture to the yeast mixture, then stir in sugar, ground almonds, cardamom, half of the flour & just 1 egg.
4. Add remaining flour gradually, stirring constantly.
5. After flour is incorporated, knead dough until smooth.
6. Sprinkle a little flour on top, then cover with a cloth & allow dough to rise until double in size.
7. Grease one or two large baking sheets.
8. Turn dough onto a lightly-fooured surface, then knead until smooth again.
9. Divide dough into 10 equal pieces and shape into round, smooth buns without cracks.
10. Place buns on the prepared baking sheet, & let rise until doubled.
11. Preheat oven to 400 degrees F.
12. Beat the 2nd egg then carefully brush each bun with beaten egg & bake for 10 minutes, until golden brown.