Grandma Georgie's Cardamom Rolls Recipe Reviews - Allrecipes.com (Pg. 1)
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Reviewed: Nov. 20, 2013
I really like the taste of these rolls. I love the taste of the cardamon, and they are sweet enough to eat plain but you could put jam and butter on it and go to town. And, in fact, that is what my coworkers did. I have to say, though, that I'm not pleased with how they rise separately on a cookie sheet. These are more workable as pull apart rolls in my opinion. They rise outward and so when I tried on the cookie sheet, I ended up with flat little disks, so I reshaped and placed in a pan, then let them rise again. Although this made for some funny looking rolls (I don't do consistently sized rolls well), this worked much better. Takes a lot longer to bake, though, but I liked how they rose better. I couldn't fit all the rolls in the pan, so I played around and made five braided rolls, placed them together in a bread pan, then let rise and baked along with the pan. It turned out really well, actually, and made for a small but tasty and pretty loaf. I might do that next time again. Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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Reviewed: Nov. 22, 2011
I did not like this recipe. The dough did not raise and the buns browned on the bottom but not the top and some were doughy in the middle. Not like bread because they did not rise. more like a bagel. To be fair I even started over with a new batch in case I had done something wrong. Second batch, same as the first.
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Reviewed: Apr. 24, 2011
So this was my first attempt at making home made rolls and I ended up not using as much water as the recipe called for by accident. The rolls still turned out fantastic, light and fluffy and delicious!
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Reviewed: Apr. 21, 2011
Since you're adding the yeast with the flour, the temp. needs to be higher - like 120 deg. Don't worry, it won't kill the yeast. If temp is too low the rise time will be much longer. However, Gramma used to put the mix in the fridge overnight & the dough was always just about to overflow the bowl in the morning. Also, if you're using whole wheat flour, you get a better rise if you substitute about 1 cup of high-gluten flour (bread flour).
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 19, 2011
Like the last reviewer, my rolls did not rise during the first rising either. Next time I make these, I will try them in my breadmaker. But they tasted delicious (cardamom is one of my absolute favorite spices) and I will definitely make them again in the future.
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Cooking Level: Intermediate

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Photo by squarepear
Reviewed: Feb. 3, 2011
Well, as the 1st reviewer I thought I should follow the recipe exactly, so I did. Except for using White WW Flour instead of all-purpose (we are a non white flour house!). :) These were excellent - good flavor from the cardamom, just sweet enough and very tender. However, I do have a problem with the making of the bread. I am going to try this again using more traditional techniques (proofing the yeast, kneading before the 1st rise). Reason - it didn't rise AT ALL during the 1st rise.... I mean at all. Now, this could be partly because my water mixture was barely at 100 degrees (it cooled really fast!), I like to have mine at 110. So! I will try this again and see how it goes. Def worth trying!!
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Cooking Level: Intermediate

Living In: Ingalls, Indiana, USA


 
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