August 01, 2017
Breads, Dinner rolls or other breads, Nuts/Seeds,
Almond, Budget-Friendly, Cooking For A Crowd, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Sunday Dinner, Oven Bake, Vegetarian, Make it from scratch, Yeast Rolls, Flour, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"These are delicious. Light and fluffy with a hint of cardamom."
Cool milk till lukewarm. Sprinkle yeast on top of milk. Let stand for 10 minutes.
In a bowl, cream butter and sugar.
Add eggs, one at a time.
Stir yeast and milk and add cardamom. Combine with egg mixture,
Knead dough till smooth.
Place in greased large bowl and let rise till double.
Punch down and let rise again till double.
Divide dough and shape into dinner size rolls.
Place in two pans and let rise again till double.
Preheat oven to 375°F.
Brush tops with butter and sprinkle with chopped almonds.
Bake for 15 to 18 minutes.
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
If you are like us and love blueberries, then you'll love these cobblers, muffins,...
There is nothing quite like the smells and memories of fresh baked cookies. Serve them...
Recipe Stories / Blog
It's that time of day again. When the clock turns to a certain time and seems to...
Delete this. It's that time of day again. When the clock turns to a certain...
Ah. Homemade Coconut Chicken Fingers. Ya got to love them. First, plain and...
Wonderful rolls! I made three pans of pull-apart rolls. We did skip the almonds but otherwise made as directed! Thanks for sharing!