Cardamom Rolls Recipe

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Cardamom Rolls Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Cardamom Rolls

Ingredients

1 portion four-way sweet 1 egg yolk
1 bread dough 1 tsp. cream or canned, milk
8 pods whole cardamom

Preparation

*Use Grated Raw Potato Starter

Remove cardamom seeds from pods and crush in mortar or place in small
plastic bag and use rolling pin. Flatten the ball of dough. Sprinkle
crushed seeds over surface and knead until evenly distributed through
the dough. Divide in twelve pieces and shape as desired for muffin
tins. They can be made into a plain ball and then, after the top is
generously buttered, cut deeply with a Kaiser cutter or slashed with
a deep cross in the top with sharp knife or scissors. They are also
nice made up in brioche shape. Cut off about 1/4 of the dough and
make a tiny ball to place firmly on top of the larger ball before
brushing all over with butter. When light, bake for about 25 minutes
in oven preheated to 350. About 5 minutes before the end of the
baking period brush the tops of the rolls with the egg yolk and cream
beaten together. Bake to a golden, glossy brown. These rolls are
perfect for serving with a chilled fresh fruit salad and whipped
cheese spread.

From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett

Servings: 6