|¼ cup||Warm water|
|1 pack||Active dry yeast|
|2¾ cup||All-purpose flour|
|¼ cup||Butter or margarine, room temperature|
|1 teaspoon||Ground cardamom|
|⅓||To 1/2 cup evaporated or fresh milk|
|1||Egg white, slightly beaten|
|1 tablespoon||Ground almonds|
Makes 1 dozen
Combine water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter, salt and cardamom into work bowl. Process until mixed, about 10 seconds.
Add yeast mixture and 1 beaten egg to flour mixture. Process until blended, about 10 seconds.
Turn on proecessor and very slowly drizzle just enough milk through feed tube so dough forms a ball that cleans the sides of the bowl.
Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky. Process until dough truns around bowl about 15 times.
Turn dough onto lightly greased surface. Shape into a ball. Cover with plastic wrap or inverted bowl and let stand at room temperature until almost doubled, 30 -
Uncover dough and divide into 12 equal parts. Shape each into smooth ball and place on greased cookie sheet. Let rise in warm place until doubled, about 1 hour.
Heat oven to 375 F. Brush rolls with egg white. Mix sugar and ground almonds and sprinkle over rolls. Bake until golden, 25 - 30 minutes.
Remove from cookie sheet and cool on wire rack.
Food Processor Bread Book From the collection of Jim Vorheis
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