Grandma Georgies Cardamom Rolls

Name: Grandma Georgies Cardamom Rolls
Cook time: 15 min
Yield: 28 rolls
Cuisine: United Kingdom
Ingredients: 1 cup butter; 1\u2009¾ cups boiling water; 1\u2009½ cups white sugar; 1 tablespoon salt; 2 teaspoons ground cardamom; 3 (.25 ounce) packages active dry yeast; 2 eggs, slightly beaten; 7 cups all-purpose flour; 1 teaspoon vegetable oil

They take awhile to make, but these rolls are a family favorite through 4 generations. Gramma Georgie made these for every family get-together for at least 50 years. They’re perfect for sandwiches, dinner rolls, or toasted for breakfast. These can rise overnight in the fridge.

INGRIDIENT

1 cup butter

1 ¾ cups boiling water

1 ½ cups white sugar

1 tablespoon salt

2 teaspoons ground cardamom

3 (.25 ounce) packages active dry yeast

2 eggs, slightly beaten

7 cups all-purpose flour

1 teaspoon vegetable oil

DIRECTION

Step: 1

Cut the butter up into chunks, and place in a large mixing bowl. Pour the boiling water over the butter, and stir in the sugar, salt, and cardamom. Stir the mixture until the butter is melted and the sugar is dissolved, and let it cool down to about 105 degrees F/41 degrees C.

Step: 2

Beat the yeast, eggs, and flour into the butter-sugar mixture to make a runny dough, lightly oil the top of the dough, and cover with a cloth. Let rise in a warm place until doubled in size, about 1 1/2 hours.

Step: 3

Lightly grease a baking sheet, and set aside.

Step: 4

Punch down the dough, and knead until soft and springy, about 12 minutes. Form the dough into golf ball-sized rolls, and place them about 2 inches apart on the prepared baking sheet. Let the rolls rise until double, about 1 hour.

Step: 5

Preheat oven to 375 degrees F (190 degrees C). Bake the rolls in the preheated oven until the bottoms are browned and the tops are lightly golden, 12 to 15 minutes.

NUTRITION FACT

Per Serving: 223 calories; protein 4g; carbohydrates 35g; fat 7.4g; cholesterol 30.7mg; sodium 302.3mg.

The quality of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal dough , which not always getting bigger as well as white bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.

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