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Stromberg Swedish Rolls

This recipe was given to me by my mother-in-law, who got it from her mother-in-law, who probably had it handed down in her family too far back for me to track.  Stromberg is the my husband's grandmother's maiden name and that's the family we got them from.  We make them for Thanksgiving, but they are good enough for just about any day of the year.  I always make a half batch, because it's three of us, but I think it can be doubled just as easily from this recipe.

Ingredients

2 cakes of yeast dissolved in 1/2 cup of lukewarm water (1 oz of compressed yeast=1 cake= 2 1/4 teaspoon active dry yeast)
1 pint scaled milk
1 cup sugar
1 cube of butter (1/2 cup) softened
6 egg yolks
2 whole eggs
18 cardamom pods
8 cups flour
2 teaspoons salt


Preparing cardamom pods:  Place 18 pods in aluminum foil, wrap up and place in warming oven (turn it on to preheat to 350, by the time it's preheated, remove the packet).  Remove packet from oven and give it a good whack with a hammer.  remove all the hulls from the pods leaving the seeds.  Close the foil back around the seeds and pulverize with the hammer.  (No lie, this is how I saw it done on a video of a great aunt making the rolls).

Mix sugar with scalded milk, let cool to lukewarm and mix with yeast dissolved in water.  Beat together egg yolks and eggs until frothy then add to milk mixture.  Add cardamom that's been hammered, 6 cups of flour, and salt, as they begin to combine add softened butter.  Be gentle with the dough, add a little more flour if you need to, but don't be over zealous with it.  Let rest in bowl, covered for two hours.  Pour dough out onto well floured surface, deflate and get to workable stage, divide the dough into equal pieces, roll into logs and then tie into knots.  Place in a greased cake pan or cookie sheet.  Let rise another hour or in the fridge over night.  Bake at 400 degrees Fahrenheit for 10-15 minutes.  Enjoy!


I don't really kneed this dough at all.  It will look very wet as you mix it up.  I use a bread whisk and it works great and then I use a bowl scraper and a bench scraper after the first rise.  If you don't know how to tie into knots, I learned from the Joy of Cooking cookbook.  You can learn a lot from that one. I also learned a lot from this video tutorial on shaping Swedish buns.

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