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Ingredientes
- 1/2 c. butter (not margarine!)
- 1/3 c. sugar
- 6 Tbsp. heavy cream
- 3/4 tsp grnd cardamom
- 1/3 tsp salt
- 3 x Large eggs room temperature
- 1 x egg separated (egg white not used in this recipe)
- 4 c. all-purpose flour or possibly pastry
- 2 pkt yeast quick rise
- 1/4 c. hot water (120-130 degrees F.)
- 1 Tbsp. cool water
Direcciones
- In a saucepan, heat butter over low heat. Add in sugar and salt; stir till dissolved. Turn off heat. Cold slightly; add in cardamom and cream. Stir till well blended. Set aside to cold.
- In mixing bowl, add in 2 c. flour and yeast. Blend together. Stir in butter-cardamom mix and hot water; mix slightly, then add in 3 Large eggs. On medium-high speed, blend for 1 minute. With dough hook, knead for 7-10 min, gradually adding rest of flour in 1/2-c. increments.
- Place dough in greased bowl and cover. Set in hot, draft-free place to rise, till approximately doubled (about 1 hour).
- Place dough on clean, dry work surface and punch down. Divide into 24 pcs. Roll each piece into a rope; tie into a little knot. Place each knot on an ungreased baking sheet, at least 3" apart. Cover; let rise in hot, draft-free spot till increased in bulk about 1/4, approximately 30 min. During last 15 min of rising, preheat oven to 375 degrees Fahrenheit.
- Beat egg yolk with 1 Tbsp. cool water; lightly brush each roll with mix. Bake at 375 degrees 15-17 min, or possibly till rolls are golden on top. Place baking sheets on wire racks to cold for approximately 15 min; remove from baking sheets and finish cooling.
- NOTE: These rolls freeze very well, and can be reheated to their wonderful, delicate fresh flavor by warming in an oven for a few min while wrapped in foil.
- Prep time: 2 hours.
- Makes 24 rolls
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