INGREDIENTS

INSTRUCTIONS

*Use Grated Raw Potato Starter
Remove cardamom seeds from pods and crush in mortar or place in small
plastic bag and use rolling pin. Flatten the ball of dough. Sprinkle
crushed seeds over surface and knead until evenly distributed through the
dough.  Divide in twelve pieces and shape as desired for muffin tins. They
can be made into a plain ball and then, after the top is generously
buttered, cut deeply with a Kaiser cutter or slashed with a deep cross in
the top with sharp knife or scissors. They are also nice made up in brioche
shape.  Cut off about 1/4 of the dough and make a tiny ball to place firmly
on top of the larger ball before brushing all over with butter. When light,
bake for about 25 minutes in oven preheated to 350. About 5 minutes before
the end of the baking period brush the tops of the rolls with the egg yolk
and cream beaten together. Bake to a golden, glossy brown. These rolls are
perfect for serving with a chilled fresh fruit salad and whipped cheese
spread.
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat
Stockett
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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