CARDAMOM ROLLS II
(Blogger is still giving me a javascript error for titling posts, so sorry for the look of things)
These are not the typical cardamom rolls I make which are really more like glazed rolls with spice and grated orange peel. Instead, I've taken a simple dinner roll recipe (returning to the Better Homes And Gardens cookbook) and added 2 teaspoons of ground cardamom. You could of course, omit it or go ahead and add the teaspoon of grated orange peel. I formed them into both butter horns and cloverleaf, though I think the cloverleaf are far more attractive.
The recipe uses the same quick-mix method featured in the Lingonberry Coffeecake last Friday. I find it works well, and anything that saves me a bit of work these days is welcomed with open arms.
This recipe will make about 24 cloverleaf rolls.
You Will Need:
4 ½- 5 cups all purpose, or bread flour (I used bread flour for mine)
4 ½ teaspoons granulated yeast (yes, it is quite a bit)
1-cup milk
½ cup sugar
½ cup unsalted butter
2 teaspoons salt
3 eggs
In a large bowl combine 2 cups of the flour with the yeast. In a saucepan, heat the milk, butter, sugar and salt over low temperature just until the butter melts. Cool to lukewarm. Pour milk mixture into the flour and yeast. Add the eggs. Beat on low speed of mixer for 30 seconds. Then, beat on high for 3 minutes, scraping sides occasionally.
By hand, stir in enough flour to make a stiff dough. Knead on a floured surface until smooth and elastic. Place in a buttered bowl; turn once to coat and then cover with plastic wrap and a dishtowel. Let rise 1-1 ½ hours or until doubled in bulk. Punch down and let rest 10 minutes. Grease 24 muffin cups or a baking sheet if making other shapes, and divide dough into rolls. Cover, and let rise another 45 minutes before placing in a pre-heated 400-degree oven for about ten minutes (they may need as long as 15 depending on your oven).
(Blogger is still giving me a javascript error for titling posts, so sorry for the look of things)
These are not the typical cardamom rolls I make which are really more like glazed rolls with spice and grated orange peel. Instead, I've taken a simple dinner roll recipe (returning to the Better Homes And Gardens cookbook) and added 2 teaspoons of ground cardamom. You could of course, omit it or go ahead and add the teaspoon of grated orange peel. I formed them into both butter horns and cloverleaf, though I think the cloverleaf are far more attractive.
The recipe uses the same quick-mix method featured in the Lingonberry Coffeecake last Friday. I find it works well, and anything that saves me a bit of work these days is welcomed with open arms.
This recipe will make about 24 cloverleaf rolls.
You Will Need:
4 ½- 5 cups all purpose, or bread flour (I used bread flour for mine)
4 ½ teaspoons granulated yeast (yes, it is quite a bit)
1-cup milk
½ cup sugar
½ cup unsalted butter
2 teaspoons salt
3 eggs
In a large bowl combine 2 cups of the flour with the yeast. In a saucepan, heat the milk, butter, sugar and salt over low temperature just until the butter melts. Cool to lukewarm. Pour milk mixture into the flour and yeast. Add the eggs. Beat on low speed of mixer for 30 seconds. Then, beat on high for 3 minutes, scraping sides occasionally.
By hand, stir in enough flour to make a stiff dough. Knead on a floured surface until smooth and elastic. Place in a buttered bowl; turn once to coat and then cover with plastic wrap and a dishtowel. Let rise 1-1 ½ hours or until doubled in bulk. Punch down and let rest 10 minutes. Grease 24 muffin cups or a baking sheet if making other shapes, and divide dough into rolls. Cover, and let rise another 45 minutes before placing in a pre-heated 400-degree oven for about ten minutes (they may need as long as 15 depending on your oven).
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