CARDAMOM KNOTS
1/2 c. butter (not margarine!)
1/3 c. sugar
6 Tbsp. heavy cream
3/4 tsp. ground cardamom
1/3 tsp. salt
3 eggs, room temperature
1 egg, separated (egg white not used in this recipe)
4 c. all-purpose or pastry flour
2 pkgs. quick-rise yeast
1/4 c. warm water (120-130 degrees F.)
1 Tbsp. cold water
In a saucepan, melt butter over low heat. Add sugar and salt; stir until
dissolved. Turn off heat. Cool slightly; add cardamom and cream. Stir
until well blended. Set aside to cool.
In mixing bowl, add 2 c. flour and yeast. Blend together. Stir in
butter-cardamom mixture and warm water; mix slightly, then add 3 eggs. On
medium-high speed, blend for 1 minute. With dough hook, knead for 7-10
minutes, gradually adding rest of flour in 1/2-cup increments.
Place dough in greased bowl and cover. Set in warm, draft-free place to
rise, until approximately doubled (about 1 hour).
Place dough on clean, dry work surface and punch down. Divide into 24
pieces. Roll each piece into a rope; tie into a little knot. Place each
knot on an ungreased baking sheet, at least 3" apart. Cover; let rise in
warm, draft-free spot until increased in bulk about 1/4, approximately 30
minutes. During last 15 minutes of rising, preheat oven to 375 degrees
Fahrenheit.
Beat egg yolk with 1 Tbsp. cold water; lightly brush each roll with
mixture. Bake at 375 degrees 15-17 minutes, or until rolls are golden
brown on top. Place baking sheets on wire racks to cool for approximately
15 minutes; remove from baking sheets and finish cooling.
NOTE: These rolls freeze very well, and can be reheated to their
wonderful, delicate fresh flavor by warming in an oven for a few minutes
while wrapped in foil.
Prep time: 2 hrs.
Makes 24 rolls
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