Cardamom Rolls

Ingredients

• 2 packages active yeast dry
• 2 large eggs 
• 4.5 cups flour plus more for kneading
• 0.5 cup granulated sugar 
• 4 teaspoons ground cardamom 
• 0.5 cup brown sugar light packed
• 0.8 cup milk 
• 0.8 cup powdered sugar 
• 1 teaspoon salt 
• 1 cup butter unsalted plus more for buttering pans

Equipment

• bowl
• frying pan
• oven
• whisk
• blender
• plastic wrap
• toothpicks

Directions

1. In a large bowl, dissolve yeast in 1/2 cup warm water (about 110).
2. Let sit until foamy bubbles form on surface, about 5 minutes. Meanwhile, melt 1/2 cup butter in a pan over low heat and let cool just until warm.
3. Let remaining 1/2 cup butter soften in a warm place until spreadable.
4. To the yeast, add melted butter, granulated sugar, eggs, 1/2 cup milk, 4 1/2 cups flour, and salt. Stir or mix in a standing mixer with a dough hook until smooth, 5 minutes. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
5. Butter two 9-in. cake pans. When dough has doubled, punch it down and turn it out onto a lightly floured surface.
6. Roll dough into a 2-ft. square, spread with softened butter, and sprinkle with brown sugar and cardamom.
7. Roll dough into a log, pinching the seam to seal.
8. Cut log into 16 pieces and arrange, cut sides up, in a single layer in cake pans. Cover with plastic wrap and chill overnight.
9. Preheat oven to 35
10. Remove plastic wrap from rolls and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
11. Let cool in pan 10 minutes.
12. Whisk together 1/4 cup milk and 1/2 cup powdered sugar in a small bowl.
13. Remove rolls from pans and drizzle with half of this thin glaze.
14. Add remaining 1/4 cup powdered sugar to remaining glaze and drizzle over rolls.
15. Serve warm.