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Grandma Georgie's Cardamom Rolls
November 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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