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Ingredientes
- 1/4 c. Hot water
- 1 pkt Active dry yeast
- 1 tsp Sugar
- 2 3/4 c. All-purpose flour
- 1/4 c. Butter or possibly margarine, room temperature
- 1 tsp Salt
- 1 tsp Grnd cardamom
- 1 x Egg, beaten
- 1/3 x To 1/2 c. evaporated or possibly fresh lowfat milk
- 1 x Egg white, slightly beaten
- 1 Tbsp. Sugar
- 1 Tbsp. Grnd almonds
Direcciones
- Makes 1 dozen
- Combine water, yeast and sugar. Stir to dissolve yeast and let stand till bubbly, about 5 min.
- Fit processor with steel blade. Measure flour, butter, salt and cardamom into work bowl. Process till mixed, about 10 seconds.
- Add in yeast mix and 1 beaten egg to flour mix. Process till blended, about 10 seconds.
- Turn on proecessor and very slowly drizzle just sufficient lowfat milk through feed tube so dough forms a ball which cleans the sides of the bowl. Process till ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 min.
- Turn on processor and gradually drizzle in sufficient remaining lowfat milk to make dough soft, smooth and satiny but not sticky. Process till dough truns around bowl about 15 times.
- Turn dough onto lightly greased surface. Shape into a ball. Cover with plastic wrap or possibly inverted bowl and let stand at room temperature till almost doubled, 30 - 45 min.
- Uncover dough and divide into 12 equal parts. Shape each into smooth ball and place on greased cookie sheet. Let rise in hot place till doubled, about 1 hour.
- Heat oven to 375 F. Brush rolls with egg white. Mix sugar and grnd almonds and sprinkle over rolls. Bake till golden brown, 25 - 30 min. Remove from cookie sheet and cold on wire rack.
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