4 1/4 cups all-purpose flour (4 1/4 to 4 3/4 cups)
1/2 cup plus 2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cardamom
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
1 egg white, beaten with
1 tablespoon water
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, 1/2 cup sugar, salt, cardamom and undissolved yeast. Heat milk, water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. (For Fleischmann's® Rapid Rise Yeast, cover kneaded dough and let rest on work surface 10 minutes.)
3. Punch dough down. On lightly floured surface divide dough into 12 equal pieces. Roll each piece to 12-inch rope. Loosely tie knot at one end of each rope; tuck other end in center of bun. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
4. Brush with egg white mixture; sprinkle with remaining sugar. Bake at 350ºF for 25 minutes or until done, changing position of baking sheets in oven halfway through baking time. Remove from baking sheets; cool on wire rack.
Yield: 12 Buns
1/2 cup plus 2 tablespoons sugar
1 teaspoon salt
1 teaspoon ground cardamom
2 packages Fleischmann's® Active Dry or Rapid Rise Yeast
3/4 cup milk
1/2 cup water
1/2 cup butter or margarine
1 egg white, beaten with
1 tablespoon water
Servings: 12
1. In large bowl, combine 1 1/2 cups flour, 1/2 cup sugar, salt, cardamom and undissolved yeast. Heat milk, water and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
2. Knead on lightly floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes. (For Fleischmann's® Rapid Rise Yeast, cover kneaded dough and let rest on work surface 10 minutes.)
3. Punch dough down. On lightly floured surface divide dough into 12 equal pieces. Roll each piece to 12-inch rope. Loosely tie knot at one end of each rope; tuck other end in center of bun. Place on 2 greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
4. Brush with egg white mixture; sprinkle with remaining sugar. Bake at 350ºF for 25 minutes or until done, changing position of baking sheets in oven halfway through baking time. Remove from baking sheets; cool on wire rack.
Yield: 12 Buns
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