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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 36 |
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Crushed cardamom seeds and cinnamon season these yummy yeast rolls. Writes Vivian Donner from Jackson, Michigan, My sister and I translated all the pinches and dashes in our mom's instructions to get this recipe. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1 cup warm water (110° to 115°) |
1/2 teaspoon plus 2/3 cup sugar, divided |
18 cardamom pods |
1-1/3 cups warm milk (110° to 115°) |
2/3 cup butter, cubed |
1/3 cup shortening |
2 eggs, lightly beaten |
3/4 teaspoon salt |
8 to 8-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup ground cinnamon |
icing: |
2 cups confectioners' sugar |
5 tablespoons milk |
1 tablespoon butter, melted |
1/4 teaspoon vanilla extract |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1/2 teaspoon sugar; let stand for 5 minutes. Remove seeds from cardamom pods; coarsely crush seeds. Add the seeds, milk, butter, shortening, eggs, salt, remaining sugar and 5 cups of flour to yeast mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each portion into 18 balls. Roll each into an 8-in. rope; coat with cinnamon. Tie in a knot and tuck ends under. Place 2 in. apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes.
4. Bake at 375° for 15-20 minutes or until golden brown. Remove from pans to wire racks. Meanwhile, in a small bowl, combine icing ingredients; drizzle over warm rolls. Yield: 3 dozen.
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