CARDAMOM SWEET ROLLS
I'm always on the lookout for recipes using cardamom, my favorite spice after cinnamon. The best cardamom for this recipe would be the green pods - each pod contains about 15-20 seeds. It's best to grind the seeds yourself, as opposed to using store bought ground cardamom. Break open the pods, scrape the seeds into a mortar and use the pestle to crush the seeds. The original recipe calls for chopped hazelnuts but I used chopped almonds. The prep time includes the rising time.
Provided by Hey Jude
Categories Yeast Breads
Time 3h20m
Yield 12 rolls
Number Of Ingredients 16
Steps:
- Sprinkle the yeast over the warm water; stir to dissolve; set aside.
- Heat 1/2 cup milk in a small saucepan to just simmering; remove from the heat; add the 1/2 cup cut-up butter, stirring until melted; stir in 2 teaspoons of the cardamom, 1/2 cup of the granulated sugar and salt; allow the mixture to cool to warm.
- Pour the warm milk mixture into the large bowl of an electric mixer; add the yeast mixture then beat in the eggs one at a time; beat in 2 cups of the flour until smooth; add enough of the remaining flour to make the dough easy to handle.
- Turn out the dough onto a lightly floured board; knead until the dough is smooth and elastic, about 5 minutes; place in a buttered bowl, turning to coat all sides with butter; cover, let rise in a warm place until doubled in size, about 1 1/2 hours.
- Heat oven to 350°; turn the dough out onto a floured board; roll with a rolling pin into an 18x12-inch rectangle; spread the 2 tablespoons of softened butter to within 1/2 inch of the edge of the dough; sprinkle with remaining 2 tablespoons sugar combined with remaining 1/2 teaspoon cardamom.
- Roll the dough up tightly from the long side to form a cylinder; slice into 12 rolls.
- Place the cut rolls in a buttered 13x9 inch baking pan.
- Cover; let rise until doubled, about 45 minutes to an hour.
- Bake until golden brown, about 30 minutes; remove from the oven and let stand 5 minutes.
- Meanwhile, for glaze, combine confectioners' sugar, 1/4 cup milk, 2 tablespoons butter and vanilla; stir until smooth.
- Drizzle the glaze over the rolls and sprinkle with chopped hazelnuts.
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Mello Kema
[email protected]I'm allergic to cardamom. Is there a substitute I can use?
Najeeb King
[email protected]I'm going to make these rolls for my next party. They look so impressive.
hem Singh
[email protected]These rolls look delicious! I can't wait to try them.
Emeka Dollar
[email protected]I'm not sure what I did wrong, but my rolls turned out really dense and heavy.
Gugulethu Lethu
[email protected]These rolls were a bit too sweet for my taste, but they were still very good.
Ridoy Raj
[email protected]These rolls were so easy to make, and they turned out beautifully. I'm definitely going to make them again.
ermias zewge
[email protected]I'm not a huge fan of cardamom, but I actually really enjoyed these rolls. The cardamom flavor was very subtle.
Joane Prada
[email protected]These rolls were amazing! I made them for a brunch party and they were a huge hit. Everyone loved the cardamom flavor.
herbert albert
[email protected]I was really looking forward to trying these cardamom sweet rolls, but I was disappointed. The rolls were dry and crumbly, and the cardamom flavor was barely there.
Malik Zahid Nawaz
[email protected]These rolls were delicious! The cardamom flavor was subtle but noticeable, and the rolls were perfectly sweet. I'll definitely be making these again.
Jezley Ramos
[email protected]I've made these cardamom sweet rolls twice now, and they're always a crowd-pleaser. They're so easy to make, and they always turn out perfectly.
Davina Kapp
[email protected]These cardamom sweet rolls were a hit with my family! They were so soft and fluffy, with the perfect amount of sweetness. The cardamom flavor really shone through, making these rolls extra special.