Makes 1 dozen
Combine water, yeast and sugar. Stir to dissolve yeast and let stand until
bubbly, about 5 minutes.
Fit processor with steel blade. Measure flour, butter, salt and cardamom
into work bowl. Process until mixed, about 10 seconds.
Add yeast mixture and 1 beaten egg to flour mixture. Process until blended,
about 10 seconds.
Turn on proecessor and very slowly drizzle just enough milk through feed
tube so dough forms a ball that cleans the sides of the bowl. Process until
ball turns around bowl about 25 times. Turn off processor and let dough
stand 1 to 2 minutes.
Turn on processor and gradually drizzle in enough remaining milk to make
dough soft, smooth and satiny but not sticky. Process until dough truns
around bowl about 15 times.
Turn dough onto lightly greased surface. Shape into a ball. Cover with
plastic wrap or inverted bowl and let stand at room temperature until
almost doubled, 30 - 45 minutes.
Uncover dough and divide into 12 equal parts. Shape each into smooth ball
and place on greased cookie sheet. Let rise in warm place until doubled,
about 1 hour.
Heat oven to 375 F. Brush rolls with egg white. Mix sugar and ground
almonds and sprinkle over rolls. Bake until golden, 25 - 30 minutes. Remove
from cookie sheet and cool on wire rack.
Food Processor Bread Book From the collection of Jim Vorheis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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