Cardamomroll

<Wiped Again>

(US) Tichondrius

Vulpera Mistweaver Monk

• ¼ cup (60mL) warm water
• 2 and ¼ teaspoons (7g) dry active yeast 1 packet
• ½ cup (120mL) milk
• ¼ cup (50g) granulated sugar
• ½ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• 1 and ½ teaspoons salt
• ¼ cup (57g) unsalted butter melted and allowed to cool
• 2 large eggs divided, each lightly beaten
• 2 and ½ to 3 cups (300-360g) all-purpose flour
• ¾ teaspoon granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom

1. Add the warm water to a small bowl. To obtain the right temperature of water, run your wrist in the stream of tap water, adjusting the temperature until you can no longer feel the temperature of the water on your wrist (you will feel it if it is too hot or too cold). Sprinkle the yeast in top, then stir with a fork until dissolved. Allow to rest for 5 minutes until bubbly and active.
2. In a large mixing bowl or the bowl of a stand mixer, whisk together the milk, granulated sugar, cardamom, cinnamon, and salt. Add the cooled butter, one egg, and yeast mixture, whisking again until completely combined.
3. Using the dough hook attachment or a wooden spoon, add in flour, 1 cup at a time, until the mixture is smooth. When the dough pulls away from the sides of the bowl, it is ready to shape.
4. Turn dough out on a lightly floured surface and knead until smooth, about 10 minutes. If using a dough hook, this will not take the entire 10 minutes. Dough is done when it feels tacky but not sticky and resembles PlayDoh.
5. Form the dough into a ball and place in a greased bowl, turning the dough to coat the top. Cover loosely with a towel, and set in a warm spot to double in size, approximately 1 and ½ to 2 hours.
6. Once dough has risen, punch down, knead lightly in the bowl, and allow to rise a second time, approximately 1 hour.
7. Once dough has risen a second time, turn out on a lightly floured surface and knead 2 to 3 minutes. Cover and let rest at least 15 minutes.

1. As dough has its final rest, preheat oven to 350F (171C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
2. Divide the dough into 12 equal parts, flatten each portion with your fingers into a disc about 2-3" in diameter, then tuck the edges under and pinch together to form a pouch. Place dough balls seam side down on baking sheet in 4 rows of 3.
3. In a small prep bowl, make the cardamom-cinnamon sugar coating (if using) by combining the granulated sugar, cinnamon, and cardamom. Toss together with a fork or your fingers. Set aside.
4. In another small bowl, whisk together the remaining egg with ½ a Tablespoon of water. Using a pastry brush, generously egg wash each roll, then sprinkle each roll with the cardamom-cinnamon sugar, if using.
5. Bake the rolls for 16-18 minutes until browned to your liking. Rolls will sound hollow when lightly tapped on the underside. Rolls are best fresh from the oven but can be stored at room temperature in an airtight container up to 5 days. Reheat in microwave for 10 seconds. Baked rolls freeze well (up to 2 months). Thaw in the refrigerator or at room temperature.