Cardamom Rolls

Alternate Recipe for Cardamom Rolls

Course: Bread
Servings: 16 rolls

Ingredients

  • 2 packages active dry yeast
  • 1 cup unsalted butter, plus more for buttering pans
  • 1/2 cup Granulated sugar
  • 2 large eggs
  • 3/4 cup milk
  • 4 1/2 cups flour plus more for kneading
  • 1 teaspoon salt
  • 1/2 cup light brown sugar packed
  • 4 teaspoons ground cardamom
  • /4 cup powdered sugar

Instructions

  • In a large bowl, dissolve yeast in 1/2 cup warm water (about 110°). Let sit until foamy bubbles form on surface, about 5 minutes. Meanwhile, melt 1/2 cup butter in a pan over low heat and let cool just until warm. Let remaining 1/2 cup butter soften in a warm place until spreadable.
  • To the yeast, add melted butter, granulated sugar, eggs, 1/2 cup milk, 4 1/2 cups flour, and salt. Stir or mix in a standing mixer with a dough hook until smooth, 5 minutes. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
  • utter two 9-in. cake pans. When dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll dough into a 2-ft. square, spread with softened butter, and sprinkle with brown sugar and cardamom. Roll dough into a log, pinching the seam to seal. Cut log into 16 pieces and arrange, cut sides up, in a single layer in cake pans. Cover with plastic wrap and chill overnight.
  • Preheat oven to 350°. Remove plastic wrap from rolls and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in pan 10 minutes.
  • Meanwhile, make glaze: Whisk together 1/4 cup milk and 1/2 cup powdered sugar in a small bowl. Remove rolls from pans and drizzle with half of this thin glaze. Add remaining 1/4 cup powdered sugar to remaining glaze and drizzle over rolls. Serve warm.