Swedish Rolls - Basa.

Swedish Rolls - Basa from Brittany:

1 pkg yeast (approx 1 T)

1 cup warm water

1 T sugar

1 cube butter (1/2 cup), melted

3 cold eggs

1/2 cup sugar

3/4 tsp salt

1-2 tsp ground cardamom

4 cups flour

additional butter for dipping

crushed walnuts and sugar

Add yeast and 1 T sugar to warm water. Allow to grow 5-10 minutes (until foamy). Melt butter. Add 3 cold eggs to cool it off and mix. Add yeast mixture to butter and eggs and mix. Add 1/2 cup sugar, salt and cardamom. Mix in 4 cups flour. Dough will be very sticky. Transfer to buttered bowl, cover with syran wrap and refrigerate 2 hours and up to overnight.

When ready, divide dough into two balls. Roll out on floured surface. Spread with melted butter. Fold dough over from top and bottom and both sides. Roll out again and brush with melted butter. Fold up again in same manner and roll out quite thin. Cut into strips. Roll in flour, tie in a knot, dip in sugar and walnut mixture. Let rise 1 hour or until double in size. Bake at 400 degrees for 8 minutes.