It's a hot day in August. Christmas music accidentally chiming from the I-pod on my stereo brings a celebratory mood to the atmosphere of my apartment as the scent of cardamom lingers in the air. That's right, I made cardamom rolls, not cinnamon. All I can say about the source for this recipe is that the inspiration for it came from Better Homes and Gardens Comfort Food (1992), because I changed the whole recipe.
Maple Nut-Cardamom Rolls
In a saucepan, heat until butter melts:
1 1/4 cups milk
2 Tablespoons sugar
1/4 cup butter
Allow milk mixture to cool, transfer it to a large bowl, and stir in until combined:
1 cup whole wheat flour
Cover with a plate or plastic wrap, and refrigerate overnight.
The next day, remove dough from refrigerator, and add:
1 cup whole wheat flour
1 Tablespoon lemon rind
1/2 teaspoon salt
2 eggs
Beat on low speed for 30 seconds, and on high speed for 3 minutes.
Stir in unbleached white flour, 1/2 cup at a time, until it can no longer be stirred. Turn out on floured surface, and knead in enough unbleached white flour to make a moderately soft dough. Place in an oiled bowl, and turn dough over once, so that entire surface of dough is covered with oil. Cover; let rise about 1 hour.
Meanwhile, mix together in a bowl:
1 cup pecans, finely chopped
1/4 cup brown sugar
3/4 teaspoon ground cardamom
When dough has risen, punch it down, and divide it in half. Roll each half into an 8 x 12 inch rectangle. Spread each half with:
1 Tablespoon butter
Sprinkle each half with half of the pecan mixture, and roll up with a long side facing you. Pinch closed, and slice each half into 8 pieces. Place rolls cut side down in a greased 9 x 13 inch pan. Let rise 30 - 45 minutes. Bake in a 350 degree oven for 25 - 30 minutes.
Meanwhile, for Maple Glaze combine in a small bowl:
1/2 cup sifted powdered sugar
1 Tablespoon Maple syrup
Enough milk to make of drizzling consistency (2 - 3 teaspoons)
When rolls are finished baking, remove them from the oven, and drizzle them with the Maple Glaze.
