Cardamom Sweet Rolls

Name: Cardamom Sweet Rolls
Cook time: 25 min
Total time: 25 min
Yield: 15 buns, 15 serving(s)
Ingredients: 1 1/4 cups warm water (105 f); 6 tablespoons unsalted butter (melted and cooled slightly); 6 tablespoons granulated sugar; 1/2 active dry yeast (1/4 ounce, 5 tablespoons total); 3 large eggs (beaten lightly); 1 1/2 teaspoons salt; 1/4 cup nonfat dry milk powder (powdered); 5 1/2 cups all-purpose flour; 1/4 cup unsalted butter (softened); 1/2 cup granulated sugar; 2 tablespoons ground cinnamon; 3 tablespoons cardamom seeds (ground in a mortar with a pestle or in an electric spice or coffee grinder); 1 large egg (wash made by beating, with 2 tablespoons water)

Submitted by bananabreadeater

"These are great with some coffee!"

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Ready In:: 25mins
Ingredients:: 13
Yields:: 15 buns
Serves:: 15

ingredients

1 ¹⁄₄ cups warm water (105 f)
6 tablespoons unsalted butter (melted and cooled slightly)
6 tablespoons granulated sugar
¹⁄₂ active dry yeast (1/4 ounce, 5 tablespoons total)
3 large eggs (beaten lightly)
1 ¹⁄₂ teaspoons salt
¹⁄₄ cup nonfat dry milk powder (powdered)
5 ¹⁄₂ cups all-purpose flour
¹⁄₄ cup unsalted butter (softened)
¹⁄₂ cup granulated sugar
2 tablespoons ground cinnamon
3 tablespoons cardamom seeds (ground in a mortar with a pestle or in an electric spice or coffee grinder)
1 large egg (wash made by beating, with 2 tablespoons water)

directions

In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed.
On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.
With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour.
While rolls are rising, preheat oven to 350°F.
Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes.