SWEDISH CARDAMOM ROLLS

Swedish Cardamom Rolls image

Cardamom and orange zest flavor these Swedish-inspired sticky buns baked in jumbo muffin tins. They're glazed with honey butter and finished with a generous sprinkling of sanding sugar.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 13h35m

Yield Makes 12

Number Of Ingredients 16

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Ingredients

6 tablespoons unsalted butter, melted, plus more, room-temperature, for bowl and dish
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces (1 1/4 cups)
1 cup whole milk
2 1/4 teaspoons active dry yeast (not rapid-rise; one whole 1/4-ounce envelope)
2/3 cup granulated sugar
1 large egg
3 1/2 cups bread flour, plus more for dusting
1 1/2 teaspoons kosher salt
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon ground cardamom
2 teaspoons grated orange zest
Pinch kosher salt
3 tablespoons unsalted butter
3 tablespoons honey
Sanding sugar, for sprinkling

Steps:

Dough: Brush a large bowl with butter; set aside. Place potato in a small pot of water and bring to a boil. Cook until fork-tender, 10 to 12 minutes; drain. Pass through a ricer or mash with a fork until smooth (to yield 2/3 cup); let cool slightly.
Heat milk until warm to the touch (110 degrees on a thermometer). Transfer to the bowl of a stand mixer; add yeast. Let stand until foamy, about 5 minutes. Stir in butter, granulated sugar, potato, egg, flour, and salt until a ragged dough forms. Place bowl on mixer fitted with the dough-hook attachment; mix on medium-low speed, scraping sides and removing dough from hook a few times, until soft and pliable, about 15 minutes. Transfer to a lightly floured surface; knead into a ball. Transfer to buttered bowl (dough will be very soft) and cover with plastic wrap. (Dough can be covered and refrigerated at this point up to 2 days). Let rise in a warm place until almost doubled, 1 hour and 10 minutes to 1 1/2 hours. Brush two 6-cup jumbo muffin tins with butter; set aside.
Filling: In a bowl, combine butter, granulated sugar, cardamom, orange zest, and salt. Mix until light and fluffy. Punch down dough; transfer to a lightly floured surface. Roll out to a 14-by-18-inch rectangle. Spread evenly with butter mixture, leaving a 1/2-inch border on far long edge. Starting at long edge closest to you, roll dough away from you into a tight jelly-roll shape. Transfer, seam-side down, to a parchment-lined baking sheet and refrigerate until firm, about 30 minutes. Trim ends, then cut roll crosswise into twelve 1 1/2-inch-thick rounds with a serrated knife. Arrange, cut-sides up, in prepared tins; cover with plastic wrap. Refrigerate at least 8 hours, or overnight.
Preheat oven to 350 degrees. Remove rolls from refrigerator and place in a warm spot until almost doubled in size, about 1 1/2 hours. Remove plastic and bake until browned on top and a thermometer inserted registers about 210 degrees, 30 to 35 minutes. Let cool in tins on a wire rack, 10 minutes.
Glaze: Meanwhile, melt butter; stir in honey. Brush rolls generously with mixture; sprinkle with sanding sugar. Remove from tins (if buns stick, run a knife around edges), and let cool at least 20 minutes before serving.