Cardamom rolls
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Cardamom rolls
Last updated 6/12/2012 12:46:31 AM. Recipe ID 6834. Report a problem with this recipe.
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      Title: Cardamom rolls
 Categories: Breads
      Yield: 6 Servings
      1    Portion Four-Way Sweet 1 egg
           Bread Dough
           -1 tsp. cream or canned milk
      8    Pods whole cardamom
  *Use Grated Raw Potato Starter
  Remove cardamom seeds from pods and crush in mortar or place in small
  plastic bag and use rolling pin. Flatten the ball of dough. Sprinkle
  crushed seeds over surface and knead until evenly distributed through
  the dough.  Divide in twelve pieces and shape as desired for muffin
  tins. They can be made into a plain ball and then, after the top is
  generously buttered, cut deeply with a Kaiser cutter or slashed with
  a deep cross in the top with sharp knife or scissors. They are also
  nice made up in brioche shape.  Cut off about 1/4 of the dough and
  make a tiny ball to place firmly on top of the larger ball before
  brushing all over with butter. When light, bake for about 25 minutes
  in oven preheated to 350. About 5 minutes before the end of the
  baking period brush the tops of the rolls with the egg yolk and cream
  beaten together. Bake to a golden, glossy brown. These rolls are
  perfect for serving with a chilled fresh fruit salad and whipped
  cheese spread.
  From: Breads and Coffee Cakes with Homemade Starters Shared 

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Recipe ID 6834 (Apr 03, 2005)

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