Top | Anne Zimmerman
Mrs. Hedin's Cardamom Rolls
(recipe, Anne Zimmerman)
- 1¼ cups warm water (105 degrees)
- ¾ stick (6 Tbsp.) unsalted butter, melted and cooled slightly
- 6 Tbsp. granulated sugar
- Two ¼-ounce packages active dry yeast (5 Tbsp. total)
- 3 large eggs, beaten lightly
- 1½ tsp. salt
- ¼ cup powdered nonfat dry milk
- 5 to 6 cups all-purpose flour
- ¼ cup (½ stick) unsalted butter, softened
- ½ cup granulated sugar, plus more for sprinkling on the unbaked rolls
- 2 Tbsp. ground cinnamon
- 3 Tbsp. cardamom seeds, ground in a mortar with a pestle
- 1 tsp. orange zest
- 1 large egg, beaten
- 2 Tbsp. water
- In a large bowl, combine the water, butter, and sugar. Sprinkle the yeast over the mixture and let stand 5 minutes or until foamy. Stir in the eggs, salt, and dry milk until combined. With a wooden spoon stir in 5 cups of the flour, 1 cup at a time, and stir the mixture until a dough is formed.
- On a floured surface, knead the dough for about 10 minutes, adding enough of the remaining 1 cup flour to make the dough smooth and elastic. Put the dough in a lightly oiled bowl, turn it to coat it with oil, and let it rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.
- Punch down the dough. On a floured surface with a floured rolling pin, roll the dough into a 15-by-20-inch rectangle. Spread the ½ stick butter over the dough and sprinkle with the sugar, cinnamon, cardamom, and orange zest.
- With a long side of the dough facing you, roll up the dough jelly-roll fashion and cut crosswise into approximately 1½-inch-thick slices. Twist each slice to form a figure eight and crimp the ends together.
- Arrange the rolls, a swirled side up, about 2 inches apart on a buttered baking sheet. Let rise in a warm place until increased 1½ times in bulk, about 1 hour.
- While the rolls are rising, preheat oven to 350 degrees.
- Combine the egg and water to make the egg wash. Brush the tops of the rolls with the wash and sprinkle with a little sugar.
- Bake the rolls in middle of the oven until the tops are pale golden, about 25 minutes.