Cardamom Rolls (Kardemummabullar)

250 mL Milk, 1%
2.25 tsp Fleischmann's Yeast (instant dry yeast) (by NURSIEBOOP)
3.25 cup Organic All-Purpose White Flour
3 tsp Cardamom, ground
.25 tsp Salt
10 tbsp Butter, unsalted
0.90 cup, packed Brown Sugar
1 tsp Vanilla Extract
1 tsp Sugar - C&H Pure Cane Granulated White Sugar

Soften butter. Place in bowl: yeast, flour, 1 tsp cardamom, salt, and 1/3 c. light brown sugar. Stir with whisk to combine. Warm milk in saucepan to 110F, then add milk to dry ingredients. Stir just enough to combine. Cube 5 1/2 T butter, and work it into dough with hands or a pastry knife. Knead briefly. Form in ball, cover with damp kitchen towel, leave in warm place 40 minutes to rise. Make a paste with remaining butter, 1/3 c dark brown sugar, and 1 1/2 tsp cardamom. After dough has risen, roll out to a rectangle approx 21" x 13". Spread filling paste across whole thing, then fold into thirds. Turn and roll out a little more, then cut into 1/2 strips along the shorter side. Wrap strips around fingers, then twist and tuck ends in so it looks sort of like a rose shape. Place on baking sheets on baking paper, let rise another 30 minutes. Meanwhile pre-heat oven to 435F. Make syrup by heating in a saucepan until sugar is completely dissolved: 1/4 c water, 1/4 c light brown sugar, and vanilla. In a small bowl mix 1 t white sugar with 1/2 t cardamom. When rolls have had 2nd rise for at least 30 mins, bake 7-8 minutes until brown and fluffy. Take out of oven and immediately brush with syrup and sprinkle with cardamom-sugar. EAT!

Serving Size: makes 24 rolls

Number of Servings: 23

Recipe submitted by SparkPeople user BROSTI.