Molly Yeh’s Gigantic Cardamom Roll | Girl Meets Farm | Food Network

Molly’s Gigantic Cardamom Roll is no ordinary breakfast roll. It’s sweet, moist and ribboned with tasty warm spices, making it the perfect morning treat!
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Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too.

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Gigantic Cardamom Roll
Level: Easy
Total: 3 hr 40 min (includes resting time)
Active: 40 min
Yield: Two 8-inch rolls



1 cup (240 grams) whole milk
1/2 cup (113 grams) unsalted butter, plus 2 tablespoons for greasing pans
4 1/2 cups (585 grams) all-purpose flour, plus more for dusting
1/3 cup (67 grams) granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon kosher salt
1/2 teaspoon ground cardamom
2 large eggs
1/2 teaspoon vanilla extract
Neutral oil, for greasing the bowl


1/2 cup (100 grams) dark brown sugar
1 teaspoon ground cardamom
1/4 teaspoon kosher salt
4 tablespoons (56 grams) unsalted butter, melted and slightly cooled, divided
1 large egg, beaten with a splash of water
2 tablespoons pearl sugar, divided
Whipped butter, for serving


To make the dough: In a small saucepan over low heat, add the milk and butter, stirring gently, until the butter is just melted. Remove from heat and allow to cool to lukewarm. (You can also do this in a measuring cup in the microwave).

In the bowl of a stand mixer fitted with the dough hook attachment, add the flour, granulated sugar, yeast, salt and cardamom. Whisk to combine. Add the milk mixture, eggs and vanilla and then knead, either on a work surface or with the dough hook on high speed until the dough is smooth and slightly sticky, 8 to 10 minutes. (This is much easier in the mixer because the dough will get very soft from the heat of your hands and you will end up adding more flour than necessary). Grease a large bowl with neutral oil and add the dough. Turn the dough to coat in the oil. Cover with plastic wrap and allow to rise until doubled in size, 1 1/2 to 2 hours.

Grease 2 (8-inch) cake pans or cast-iron skillets with 1 tablespoon each of butter.

To make the filling: In a small bowl, mix the brown sugar, cardamom and salt. Set aside.

Lightly dust a clean work surface with flour. Roll out the dough into a 24-by-18-inch rectangle. With the long side towards you, brush half of the melted butter all over the surface of the dough. Then sprinkle two-thirds of the sugar-spice mixture over the butter. Fold the top half of the dough over to cover the filling. Repeat by brushing the remaining melted butter on the surface of the dough and sprinkle the remaining sugar-spice mixture over the butter. Fold the dough down once more, in half, to cover the filling. Cut the dough lengthwise down the middle, twist one of the strands around itself a few times, then wrap into a coil. Tuck in the ends and then place in one of the prepared pans. Repeat with the other half of dough. At this point you can cover and refrigerate overnight, or cover with plastic and proof at room temperature until puffed up and doubled in size, about 1 hour. (If refrigerated overnight, remove from the refrigerator and allow to proof at room temperature until puffed up and almost doubled in volume, about 2 hours.)

Place an oven rack in the middle position. Preheat the oven to 350 degrees F.

Brush each of the rolls with the beaten egg, then sprinkle over the pearl sugar. Bake the rolls until they are golden brown, start checking at 25 minutes. Remove and cool for a few minutes, then serve warm with whipped butter. Store leftovers in an airtight container on the counter for up to 3 days.

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Molly Yeh’s Gigantic Cardamom Roll | Girl Meets Farm | Food Network

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