Makes 12 rolls
Have all ingredients at room temperature.
4 ½ tsp (2 packages) active dry yeast
½ cup warm water
1 cup milk, scalded and cooled lukewarm
¼ cup sugar
1 large egg, beaten
1 tsp salt
4 cups (+) all purpose flour
(10 cardamom seeds, ground)
3 tbsp soft or melted butter
1 cup brown sugar
4 tsp ground cinnamon
1 cup powdered or confectioners sugar
1 tsp vanilla extract
2 tbsp or more of water or strong coffee
Making the dough.
- Add yeast to warm water, stir well, and let stand to be sure yeast is active.
- Beat the egg. Add milk, salt and sugar. Add to the yeast mixture and mix, using a dough hook.
- Add flour slowly, allowing it to mix – up to 4 cups. Dough should be firm and not too sticky but should clear the side of the bowl. Let the dough rest for 15 minutes.
- Lightly oil a bowl and put the dough in it. Cover and let rise for 1 hour or until doubled in bulk.
- Turn out the dough on a lightly floured surface. Roll the dough into a rectangle about 14”/25cm wide. Roll until dough is only about ½”/1cm thick. The thinner the better, but mainly try to keep it uniform in width and thickness.
- Spread the filling over 2/3 of the width of the dough, leaving 1 inch/2-3cm bare on one of the long sides.
- Roll the dough the long way, starting with the side covered with filling. When rolled, pinch the ends together and seal the side seam with a moistened finger. Cut the dough roll into slices about 1”/2.5cm each.
- Grease a 9” x 13” pan and lay the slices on the bottom so they touch each another. Let rise for 45 minutes until puffy and doubled in bulk.
Preheat oven to 350°F/175°C.
- Bake rolls for 30 minutes until brown on top and the filling sizzles. While they are baking, prepare the glaze by adding liquid to the sugar until it is a thick syrup.
- When rolls are done, drizzle the glaze on top. Let stand a few minutes, keeping predators at bay, and serve when the glaze has hardened.
Copyright © 2001-2012 by The Still Waters Group
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