This recipe uses the same basic dough in the coffecake ring, with the addition of two teaspoons cardamom.
You will need:
3/4 cup lukewarm milk
1/4 cup lukewarm water
2 packages dry yeast
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
about 5 cups sifted all purpose flour
Proof the yeast with water in a small bowl and set aside. Combine milk, sugar and salt in a large bowl. Add the proofed yeast. Add the eggs and shortening. In two additions, add the flour and knead until smooth adding more if too sticky. Place in a greased bowl and cover for 1 1/2-2 hours or until doubled in bulk. Punch down and let rise another 30-45 minutes until almost doubled. Divide into 2 dozen rolls. Let rest for 15 minutes covered on a board. Grease a pan and pre-heat the oven to 425 degrees F. Let rise another 15 minutes. When light, brush the tops of rolls with an egg wash and sprinkle with sugar. Bake until golden (about 12-15 minutes depending on size).