Grandma Georgie's Cardamom Rolls

Grandma Georgie's Cardamom Rolls

6
MOLLYSMAMA 3

"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 servings 223 cals
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Original recipe yields 28 servings

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Nutrition

  • Calories:
  • 223 kcal
  • 11%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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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.

Reviews

6
  1. 7 Ratings

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Most helpful

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 excell...

Most helpful critical

I did not like this recipe. The dough did not raise and the buns browned on the bottom but not the top and some were doughy in the middle. Not like bread because they did not rise. more like a b...

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 excell...

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,...

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 absolut...

So this was my first attempt at making home made rolls and I ended up not using as much water as the recipe called for by accident. The rolls still turned out fantastic, light and fluffy and de...

I did not like this recipe. The dough did not raise and the buns browned on the bottom but not the top and some were doughy in the middle. Not like bread because they did not rise. more like a b...

I really like the taste of these rolls. I love the taste of the cardamon, and they are sweet enough to eat plain but you could put jam and butter on it and go to town. And, in fact, that is wh...