Best Cardamom Sweet Rolls Recipes

CARDAMOM SWEET ROLLS

Steps:

• Sprinkle the yeast over the warm water; stir to dissolve; set aside.
• Heat 1/2 cup milk in a small saucepan to just simmering; remove from the heat; add the 1/2 cup cut-up butter, stirring until melted; stir in 2 teaspoons of the cardamom, 1/2 cup of the granulated sugar and salt; allow the mixture to cool to warm.
• Pour the warm milk mixture into the large bowl of an electric mixer; add the yeast mixture then beat in the eggs one at a time; beat in 2 cups of the flour until smooth; add enough of the remaining flour to make the dough easy to handle.
• Turn out the dough onto a lightly floured board; knead until the dough is smooth and elastic, about 5 minutes; place in a buttered bowl, turning to coat all sides with butter; cover, let rise in a warm place until doubled in size, about 1 1/2 hours.
• Heat oven to 350°; turn the dough out onto a floured board; roll with a rolling pin into an 18x12-inch rectangle; spread the 2 tablespoons of softened butter to within 1/2 inch of the edge of the dough; sprinkle with remaining 2 tablespoons sugar combined with remaining 1/2 teaspoon cardamom.
• Roll the dough up tightly from the long side to form a cylinder; slice into 12 rolls.
• Place the cut rolls in a buttered 13x9 inch baking pan.
• Cover; let rise until doubled, about 45 minutes to an hour.
• Bake until golden brown, about 30 minutes; remove from the oven and let stand 5 minutes.
• Meanwhile, for glaze, combine confectioners' sugar, 1/4 cup milk, 2 tablespoons butter and vanilla; stir until smooth.
• Drizzle the glaze over the rolls and sprinkle with chopped hazelnuts.

SWEET POTATO ROLLS WITH DRIED TART CHERRIES AND CARDAMOM

Steps:

• Pierce sweet potato in several places with fork. Place in microwave oven and cook on High 7 minutes. Turn over and cook until very tender, about 7 minutes longer. Scoop flesh from potato into bowl and mash. Transfer 3/4 cup mashed potato to large bowl of electric mixer fitted with whisk attachment (reserve remaining potato for another use). Beat until potato is very smooth.
• Heat half and half and 1 tablespoon brown sugar in heavy small saucepan over low heat until thermometer registers 105°F. to 115°F. Remove from heat. Sprinkle yeast over; stir to blend well. Let stand until yeast dissolves and is slightly foamy, about 12 minutes.
• Fit mixer with dough hook. Add remaining 5 tablespoons brown sugar, melted butter, salt and cardamom to sweet potato in bowl and beat until smooth and will blended. Add yeast mixture and mix until blended. At medium speed, beat in enough flour, 1 cup at a time, to form soft dough. Beat 3 minutes (dough will be soft). Turn out dough onto floured surface. Knead until smooth and elastic, adding more flour by tablespoons if too sticky, about 6 minutes. Knead in dried cherries. Butter large bowl. Form dough into ball and add to bowl, turning to coat. Cover bowl with plastic wrap, then towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Butter 2 heavy large baking sheets. Punch down dough. Turn out onto floured surface. Divide dough in half. Using rolling pin, roll 1 dough piece to 12-inch-diameter round (if dough retracts during rolling, stop occasionally and gently pull and stretch dough with fingertips, then continue rolling). Repeat with remaining dough piece. Cut each round into 8 equal triangles. Starting at wide end of triangle, roll up toward point of triangle, stretching dough slightly with fingertips as triangle is rolled up. Brush point lightly with glaze; press to seal. Place 8 rolls on each prepared sheet, shaping into crescents and spacing evenly. Cover rolls with towel. Let rise in warm draft-free area until light and puffy, about 45 minutes.
• Position 1 rack in center and 1 rack in top third of oven; preheat to 400°F. Brush rolls with glaze. Bake until rolls are golden and sound hollow when tapped on bottom, switching top and bottom baking sheets halfway through baking, about 15 minutes. Cool rolls on racks. (Can be made 2 weeks ahead. Wrap in foil; freeze. If desired, rewarm wrapped rolls in 350°F. oven about 10 minutes.)

CARDAMOM-LIME SWEET ROLLS

Steps:

• 1. To prepare dough, dissolve yeast in warm water in a small bowl; let stand 5 minutes.
• 2. Combine sour cream and next 5 ingredients (through egg) in a large bowl, stirring until well blended. Gradually stir yeast mixture into sour cream mixture. Lightly spoon 2 1/3 cups flour into dry measuring cups; level with a knife. Add 2 cups flour to sour cream mixture, stirring to form a soft dough.
• 3. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel slightly tacky).
• 4. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
• 5. To prepare filling, combine brown sugar, rind, and cardamom. Divide dough into two equal portions. Working with 1 portion at a time, roll dough into a 12 x 10-inch rectangle; brush with 1 tablespoon butter. Sprinkle half of filling over dough. Beginning with a long side, roll up jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Repeat procedure with remaining dough, 1 tablespoon butter, and filling. Cut each roll into 12 (1-inch) slices. Place slices, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
• 6. Preheat oven to 350°. Uncover dough. Bake at 350° for 25 minutes or until lightly browned. Cool in pan 5 minutes on a wire rack.
• 7. To prepare glaze, combine powdered sugar and juice, stirring until smooth. Drizzle glaze over warm rolls. 4 points per roll