Grandma Georgie's Cardamom Rolls

Grandma Georgie's Cardamom Rolls


"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."

Ingredients 3 h 5 m {{adjustedServings}} servings 223 cals

Serving size has been adjusted!

Original recipe yields 28 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

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  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.
  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.
  3. Lightly grease a baking sheet, and set aside.
  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.
  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.
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Reviews 6

  1. 7 Ratings


Well, as the 1st reviewer I thought I should follow the recipe exactly, so I did. Except for using White WW Flour instead of all-purpose (we are a non white flour house!). :) These were excellent - good flavor from the cardamom, just sweet enough and very tender. However, I do have a problem with the making of the bread. I am going to try this again using more traditional techniques (proofing the yeast, kneading before the 1st rise). Reason - it didn't rise AT ALL during the 1st rise.... I mean at all. Now, this could be partly because my water mixture was barely at 100 degrees (it cooled really fast!), I like to have mine at 110. So! I will try this again and see how it goes. Def worth trying!!


Since you're adding the yeast with the flour, the temp. needs to be higher - like 120 deg. Don't worry, it won't kill the yeast. If temp is too low the rise time will be much longer. However, Gramma used to put the mix in the fridge overnight & the dough was always just about to overflow the bowl in the morning. Also, if you're using whole wheat flour, you get a better rise if you substitute about 1 cup of high-gluten flour (bread flour).


Like the last reviewer, my rolls did not rise during the first rising either. Next time I make these, I will try them in my breadmaker. But they tasted delicious (cardamom is one of my absolute favorite spices) and I will definitely make them again in the future.