Monday, February 6, 2012

Home Baking: Cardamom Sweet Rolls

Behave so the aroma of your actions may enhance the general sweetness of the atmosphere. – Henry David Thoreau

Warm from the oven. The best way...
Nothing says lovin’ like something from the oven. Or so the saying goes…

Before rising the first time.
I can see why. Not only do home baked goods take time to make that demonstrates love, but they also fill the house with homey scents sure to make fond memories for all.

Bread is one baked good that creates remembrances of hearth and home in those we love. Sweet rolls ratchet it up a notch, in my lowly opinion.

This recipe, a delicious twist on cinnamon buns, is no exception. Think about a light, moist dough – flavoured with sugar, eggs, milk and cardamom – wrapping a spicy sugary filling with more cardamom. Mmmm…

Doubled in size.
Best served still warm from the oven, they’re good cooled too, if they last that long. 

One word of advice. Sweet rolls really should be eaten within 2 or 3 days of baking because, like any dough, they loose that freshness we value so much.

Grocery store baking, complete with preservatives, will last for much, much longer. I guess that’s the price we pay for having the care to bake for our families.

Try these. You won’t regret it.

Roll the dough out to 16" x 10". Spread with butter and
sprinkle the spice mixture evenly on top.
Cardamom Sweet Rolls
Prep: 3 hrs 15 min  |  Bake: 35 min  |  Yield: 12 large rolls
4 cups flour
2 tsp yeast
1 cup milk, at 110-115°F
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup butter, melted (or margarine)
1/2 tsp cardamom, ground (or mace)

Spice Filling
1/4 cup butter, softened
1 tsp cinnamon
1/2 tsp cardamom, ground
1/4 cup sugar
melted butter for brushing tops

Roll up with the longest side facing you. Cut into 12 buns.
Confectioner’s Icing
1 cup confectioner’s icing
2 tbsp milk
2 tsp white corn syrup
1/2 tsp vanilla
pinch of salt

Proof the yeast in the warm milk and sugar until creamy. Add to a large ceramic bowl. Add the salt, eggs, melted butter and cardamom. Mix well and then add the flour. Bring the mixture together and knead the dough for five minutes. 

Place the dough back in the bowl. Cover with plastic and a tea towel. Let rise in a warm place until doubled in size.

Place the buns in a buttered baking dish and let rise until doubled again.
Mix together the sugar, cinnamon and cardamom. Roll out the  dough to 16” x 10”. If you like thinner dough (and more spiral) roll the dough out to 16" x 16".

Rub the flattened dough with the butter then sprinkle with the sugar mixture. Roll up along the 16” dimension and slice into 12 equal pieces. Arrange, cut sides up in a well buttered 10” x 14” oven proof dish.

After rising.
Cover with plastic and a tea towel and let rise again until doubled, about 1 hour. 

Bake for 35 minutes until golden.
Bake at 375°F for 30-35 min. Let cool 5 minutes and then drizzle with the confectioners icing.

Revenge may be a dish best served cold, but these are not. Mmmmm....


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