Swedish Cardamom Rolls Recipe

Swedish Cardamom Rolls Recipe
Swedish Cardamom Rolls Recipe photo by Taste of Home
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Swedish Cardamom Rolls Recipe

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Raisins, walnuts, orange peel and cardamom give these golden, tender sweet rolls real holiday appeal. Guests are often surprised to learn they're homemade!
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 10 min.

Ingredients

  • 2 packages (1/4 ounces each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 3/4 cup sugar
  • 1/2 cup shortening
  • 2 eggs
  • 2 tablespoons grated orange peel
  • 1 to 1-1/2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 6 to 6-1/2 cups all-purpose flour
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • Additional raisins
  • 1/4 cup butter or margarine, melted

Directions

In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening, eggs, orange peel, cardamom, salt and 3-1/2 cups flour; beat until smooth. Stir in raisins, walnuts and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. Roll each portion into a 12-in.x 10-in. rectangle. Divide in half to form two 12-in. x 5-in. rectangles. Cut each into twelve 5-in. x 1-in. strips; roll strips into 6-in. ropes. To shape rolls, place two ropes on a greased baking sheet to form an X. Coil each end toward the center. Press a raisin into the center of each coil. Cover and let rise until almost doubled, about 30 minutes. Bake at 400° for 8-10 minutes or until golden brown. Brush with butter. Yield: 3 dozen.
Originally published as Swedish Cardamom Rolls in Country Woman Christmas Annual 1998, p11

Nutritional Facts

1 each: 154 calories, 6g fat (2g saturated fat), 16mg cholesterol, 86mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 3g protein.

  • 2 packages (1/4 ounces each) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 1 cup warm milk (110° to 115°)
  • 3/4 cup sugar
  • 1/2 cup shortening
  • 2 eggs
  • 2 tablespoons grated orange peel
  • 1 to 1-1/2 teaspoons ground cardamom
  • 1 teaspoon salt
  • 6 to 6-1/2 cups all-purpose flour
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • Additional raisins
  • 1/4 cup butter or margarine, melted
  1. In a mixing bowl, dissolve yeast in water. Add milk, sugar, shortening, eggs, orange peel, cardamom, salt and 3-1/2 cups flour; beat until smooth. Stir in raisins, walnuts and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; divide into thirds. Roll each portion into a 12-in.x 10-in. rectangle. Divide in half to form two 12-in. x 5-in. rectangles. Cut each into twelve 5-in. x 1-in. strips; roll strips into 6-in. ropes. To shape rolls, place two ropes on a greased baking sheet to form an X. Coil each end toward the center. Press a raisin into the center of each coil. Cover and let rise until almost doubled, about 30 minutes. Bake at 400° for 8-10 minutes or until golden brown. Brush with butter. Yield: 3 dozen.
Originally published as Swedish Cardamom Rolls in Country Woman Christmas Annual 1998, p11

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