Ingredients

Makes about 15 rolls

　　

For dough

1 1/4 cups warm water (105°F.)

　　3/4 stick (6 tablespoons) unsalted butter, melted and cooled slightly

　　6 tablespoons granulated sugar

　　two 1/4-ounce packages active dry yeast (about 4 1/2 teaspoons total)

　　3 large eggs beaten lightly

　　1 1/2 teaspoons salt

　　1/4 cup powdered nonfat dry milk

　　5 to 6 cups all-purpose flour

　　1/2 stick (1/4 cup) unsalted butter, softened

　　1/2 cup granulated sugar

　　2 tablespoons ground cinnamon

　　3 tablespoons cardamom seeds, ground in a mortar with a pestle, or in an electric spice/coffee grinder

　　an egg wash made by beating 1 large egg with 2 tablespoons water

　　2 tablespoons water

　　

Make dough:

Step 1

In a large bowl combine water, butter, and sugar. Sprinkle yeast over mixture and let stand 5 minutes, or until foamy. Stir in eggs, salt and dry milk until combined. With a wooden spoon stir in 5 sups flour, 1 cup at a time, and stir mixture until a dough is formed.

　　

Step 2

On a floured surface, knead dough about 10 minutes, adding enough of the remaining 1 cup flour to make dough smooth and elastic. Put dough in a lightly oiled bowl, turning to coat, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 hour.

　　

Step 3

Punch down dough and on floured surface with a floured rolling pin roll into a 15- by 20-inch rectangle. Spread butter over dough and sprinkle with granulated sugar, cinnamon and cardamom.

　　

Step 4

With a long side facing you, roll up dough jelly-roll fashion and cut crosswise into approximately 1 1/2-inch-thick slices with a cut side down. Working with 1 slice at a time gently twist opposite ends of slice around twice to form a figure eight. Crimp ends together. Arrange rolls, a swirled side up, on a buttered baking sheet about 2 inches apart and let rise in a warm place until increased 1 1/2 times in bulk, about 1 hour.

　　

Step 5

While rolls are rising, preheat oven to 350F.

　　

Step 6

Brush tops of rolls with egg wash and sprinkle with sugar. Bake rolls in middle of oven until tops are pale golden, about 25 minutes.