Reviews
Add Rating & Review
Back to Swedish Cardamom Rolls
All Reviews for Swedish Cardamom Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Swedish Cardamom Rolls
Credit:
Lennart Weibull
Recipe Summary
prep: 50 mins
total: 13 hrs 35 mins
Yield: Makes 12
Ingredients
Dough
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
Filling
6 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 teaspoon ground cardamom
2 teaspoons grated orange zest
Pinch kosher salt
Glaze
3 tablespoons unsalted butter
3 tablespoons honey
Sanding sugar, for sprinkling
Cook's Notes
Rolls can be made, sliced, and frozen up to 3 months ahead. Freeze them in their baking dish, tightly wrapped in plastic, at the end of step 3. When ready to proceed, defrost them in the refrigerator overnight before continuing with step 4.
Gallery
Swedish Cardamom Rolls
Credit:
Lennart Weibull
Recipe Summary
prep: 50 mins
total: 13 hrs 35 mins
Yield: Makes 12
Gallery
Swedish Cardamom Rolls
Credit:
Lennart Weibull
Swedish Cardamom Rolls
Credit:
Lennart Weibull
Swedish Cardamom Rolls
Recipe Summary
prep: 50 mins
total: 13 hrs 35 mins
Yield: Makes 12
Recipe Summary
prep: 50 mins
total: 13 hrs 35 mins
Yield: Makes 12
prep: 50 mins
total: 13 hrs 35 mins
prep:
50 mins
total:
13 hrs 35 mins
Yield: Makes 12
Makes 12
Ingredients
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
Directions
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.
Cook's Notes
Rolls can be made, sliced, and frozen up to 3 months ahead. Freeze them in their baking dish, tightly wrapped in plastic, at the end of step 3. When ready to proceed, defrost them in the refrigerator overnight before continuing with step 4.
Cook’s Notes
Rolls can be made, sliced, and frozen up to 3 months ahead. Freeze them in their baking dish, tightly wrapped in plastic, at the end of step 3. When ready to proceed, defrost them in the refrigerator overnight before continuing with step 4.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Swedish Cardamom Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Swedish Cardamom Rolls
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
