Lost Creek Wilderness {November 2011}

Saturday, March 3, 2012

Swedish Cardamom Rolls

I truly don't have much of a sweet tooth, yet I am addicted to these exquisite little rolls ... thanks to Linda Hills. Plus, you can double, triple, or even quadruple the recipe as they freeze well! Just beware, you'll be dealing with quite a bit of flour in that case, which is fine ... as long as you're prepared :)


1 pack (2 tsp) dried yeast dissolved in 1/4 cup lukewarm water
1/2 liter milk (~ 2 cups)
1 1/2 sticks margarine (~ 3/4 cup ... I like to use butter instead)
1 1/2 deciliters sugar (large 1/2 cup)
1 tsp salt
14 deciliters flour (5-6 cups)
cardamom, cinnamon, vanilla sugar, coarse sugar (Swedish pearl sugar)


Dissolve yeast as instructed above. Melt margarine and add milk. Mix with all other ingredients, except flour. Next, add flour (you can also add 1/2 to 3/4 tsp cardamom to flour for extra flavor - do this before mixing with liquid ingredients). Let ferment for about 30 minutes in bowl. Divide dough into 2 pieces; roll thin, about 1/4 inch. Spread with butter, then sprinkle (what a fun word!) with granulated sugar, cardamom, cinnamon, and vanilla sugar. Roll up and seal ends. Cut into 1 inch pieces and place in/on top of cupcake paper on cookie sheets. Let rest and rise for about 20 minutes, at least. Brush tops with beated egg and sprinkle with coarse sugar. Bake at 375 degrees for about 15 minutes. Cool on rack, covered with a towel. 

*Makes approximately 33 rolls. Though they look like cinnamon rolls, they aren't nearly as sweet. I typically double or triple the recipe during the holiday season ~ everyone loves them! 

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