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Prep Time: 180 Minutes Cook Time: 0 Minutes |
Ready In: 180 Minutes Servings: 16 |
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From a nearly-illegible oil-stained magazine clipping, glued to a card some 30-odd years ago - It may have been Ladies Home Journal, and I must have been all of eighteen. It even give what was then the cost per serving - CDN $2.70. for 4 dozen rolls. I will have to make these again sometime to see what they taste like. I must have made them for some reason, judging my the state the card is in. Can't remember...What to do with four sweet rolls and no freezer space. Two words: Food Bank. Just in time for Easter. Ingredients:
2 (2 1/2 ounce) envelopes active dry yeast |
1/2 cup water, very warm |
1 cup sugar |
1 1/2 cups milk |
1/2 cup margarine |
3 eggs |
1 teaspoon ground cardamom |
8 1/2 cups all-purpose flour, sifted |
1 egg white |
1/2 cup almonds, sliced |
Directions:
1. Sprinkle yeast over very warm water; stir in 1 tsp of the sugar. ( Very warm water should feel comfortably warm when dropped on the wrist.) Stir to dissolve yeast: Let stand until bubbly, about 10 minutes.
2. Combine mikl, remaining sugar and margarine in a medium-size saucepan; heat until margarine melts. Pour into a large bowl; cool to lukewarm. Stir in yeast mixture; beat in eggs and cardamom.
3. Beat in 6 cups flour until completely blended and mixture is smooth. Gradually stir in enough additional flour to make a soft dough. Turn out onto lightly floured surface; knead until smooth and elastic, about 10 minutes, adding only enough additional flour to keep dough from sticking.
4. Place dough in large greased bowl.; turn to coat. Cover with damp towel. Let rise in warm place, away from drafts, 1 hour, or until doubled in volume.
5. Punch dough down; cover with damp towel; let rise 45 minutes, or until almost doubled in volume. Punch dough down again. Turn out onto lightly floured surface; knead a few times; invert bowl over dough; let rest about 10 minutes.
6. Grease two 13x9x2 inch baking pans.
7. Divide dough into quarters, keeping dough covered with inverted bowl until ready to roll and shape.
8. Roll one-quarter of dough on lightly-floured surface to an 11x6 inch rectangle. Cut rectangle into fourteen 6x3/4 inch strips. Roll each strip with palms of hands into a 6 inch rope. Place fingertip on one end of rope and loosely bring other end around, spiral fashion; pinch to seal. Repeat with remaining dough. Place spirals in prepared pans, dividing evenly. Cover with a damp towel. Let rise in warm place, away from drafts, 30 minutes, or until doubled in volume.
9. Preheat oven to a moderate 375 degrees.
10. Beat egg white lightly in a small bowl; brush over rolls. Sprinkle with the chopped sliced almonds.
11. Bake in preheated oven for 15 minutes until golden brown. Serve warm.
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