Cardamom Knots
rec.food.cooking/Joan Mathew
This recipe is not for the low fat-conscious, but boy is it delicious!
Prep time: 2 hrs; Makes 24 rolls

1/2 cup butter (not margarine!)
1/3 cup sugar
6 tbsp. heavy cream
3/4 tsp. ground cardamom
1/3 tsp. salt
3 eggs, room temperature
1 egg, separated (egg white not used in this recipe)
4 cups all-purpose or pastry flour
2 pkgs. quick-rise yeast
1/4 cup warm water (120-130 degrees f.)
1 tbsp. cold water

In a saucepan, melt butter over low heat. Add sugar and salt; stir until dissolved. Turn off heat. Cool slightly; add cardamom and cream. Stir until well blended. Set aside to cool.

In mixing bowl, add 2 cups flour and yeast. Blend together. Stir in butter-cardamom mixture and warm water; mix slightly, then add 3 eggs. On medium-high speed, blend for 1 minute. With dough hook, knead for 7-10 minutes, gradually adding rest of flour in 1/2-cup increments.

Place dough in greased bowl and cover. Set in warm, draft-free place to
rise, until approximately doubled (about 1 hour).

Place dough on clean, dry work surface and punch down. Divide into 24 pieces. Roll each piece into a rope; tie into a little knot. Place each knot on an ungreased baking sheet, at least 3-inches apart. Cover; let rise in warm, draft-free spot until increased in bulk about 1/4, approximately 30 minutes. During last 15 minutes of rising, preheat oven to 375 degrees Fahrenheit.

Beat egg yolk with 1 Tbsp. cold water; lightly brush each roll with mixture. Bake at 375 degrees 15-17 minutes, or until rolls are golden brown on top. Place baking sheets on wire racks to cool for approximately 15 minutes; remove from baking sheets and finish cooling.

NOTE: These rolls freeze very well, and can be reheated to their wonderful, delicate fresh flavor by warming in an oven for a few minutes while wrapped in foil.