2 eggs
3/4 c. water
1 Tbsp. yeast
4 c. flour
1 tsp. salt
2 Tbsp. sugar
1/2 c. butter
1/2 tsp. cardamom
3-4 Tbsp. butter, melted
cinnamon
sugar
pearl sugar for garnish
Directions:
With two risings, this recipe takes a while, but boy, it's worth it. Pour the coffee!
Yield: 24 rolls
In a small bowl, beat eggs, then add 3/4 c. warm water (just warm enough for a baby's bottle). Stir in yeast. Set aside for a few minutes.
In a mixing bowl, combine flour, salt, sugar, and cardamom. Cut 1/2 c. butter into small pieces and cut into the flour mixture. When the yeast mixture is foamy, add it into the dry ingredients. When the dough is smooth and elastic, prepare a large bowl by spraying with nonstick. Place the dough into the prepared bowl and flip it over so that both sides pick up a thin film of nonstick.
Let rise until doubled, about 45 min. - 1 hour.
Divide the dough into two pieces. Roll out the dough to a rectangle about 1/8 in. thick. Brush with butter. Liberally spread with cinnamon and sugar. Roll up tightly lengthwise. Using a sharp knife, cut the roll into twelve slices. Place each slice on a baking sheet. Repeat with the other half of the dough.
Brush each roll with butter and sprinkle with pearl sugar. Let stand about 30 min.
Bake at 350°F for 30 min.
Serve with a hot cup of good coffee.
Submitted by Gretchen Grant Contributed on: and modified on Monday September 24th, 2007
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