Based on Chow’s “Cardamom-Caramel Rolls”
For the dough:
- 1/4 cup whole milk
- 2 Tbsp water
- 1/2 packet active dry yeast (1/8 oz)
- 1 jumbo egg, at room temperature
- 2 Tbsp + 2 tsp granulated sugar
- 1/2 teaspoons kosher salt
- 1 cups all-purpose flour and 1 cup whole wheat flour
- 2 Tbsp + 2 tsp unsalted butter cut into small pieces, at room temperature
For the topping:
- 2 Tbsp unsalted butter (1/4 stick), at room temperature
- 3/4 cups packed light brown sugar
- 1.5 Tbsp whole milk
For the filling:
- 1/4 cup light brown sugar
- 1 teaspoons freshly ground cardamom
- 1.5 Tbsp unsalted butter, at room temperature
For the dough:
- Coat a large bowl with butter and set aside.
- Place milk and water in a heat-proof bowl or measuring cup and warm in the microwave until it reaches 100°F to 115°F, about 2-3 min on low
- Once milk mixture is warm transfer to the bowl of a stand mixer fitted with a dough hook and sprinkle yeast on top. Set aside to rest until mixture bubbles, about 5 to 10 minutes. (If the mixture does not bubble, either the milk mixture was not at the correct temperature or the yeast was old.)
- Add eggs, sugar, and salt and whisk until evenly combined.
- Add flour and place on a stand mixer fitted with the dough hook.
- Mix on low speed until flour is mixed in and dough just comes together, about 1 minute.
- Increase mixer speed to medium-high and add the butter piece-by-piece, letting each piece completely incorporate before you add the next.
- Continue mixing until butter is completely incorporated and dough is smooth and pulling away from the sides, about 7 minutes total. Dough will be soft, moist, and slightly sticky.
- Transfer dough to buttered bowl and turn to coat.
- Cover the bowl with plastic wrap and leave in a warm place until dough doubles in size, about 1 1/2 hours.
- Punch dough down, cover, return to the warm place, and let rise again until doubled, about 45 to 60 minutes.
For the topping:
- Butter an 8-inch cake pans; set aside.
- Melt the butter in a medium saucepan over medium heat; stir in the sugar and milk. Continue to cook, stirring occasionally, until boiling, about 10 minutes.
- Pour caramel evenly in the buttered pan; set aside to cool.
For the filling
In a small bowl, combine the sugar and cardamom and mix well; set aside.
- On a lightly floured work surface with a lightly floured rolling pin, roll dough into a 7 x 14-inch rectangle.
- Using your hands, spread 1.5 Tbsp of room-temperature butter evenly over dough, then sprinkle with cardamom-sugar mixture.
- Starting at one of the shorter edges, roll dough into a cylindrical shape. As necessary, stretch dough to ensure that it is being rolled evenly.
- Using a sharp knife, slice cylinder into 6 pieces (they will resemble slices of a tortilla wrap).
- Place 1 roll in center of the cake pan. Evenly space 5 rolls around each center roll.
- (At this point you can cover the pans with plastic wrap and refrigerate them overnight.) If baking immediately, set, uncovered, in a warm place to rise for 40 minutes.
- Heat oven to 350°F and arrange the rack in the middle of the oven. (If rolls have been refrigerated, take out of the refrigerator and let sit at room temperature for 40 minutes before baking.)
- Bake until puffed, golden brown, and an instant-read thermometer inserted into center roll reads 190°F, about 35 minutes.
- Remove the pan from the oven and immediately invert onto a serving plate.
- Let rolls sit in the inverted pan 1 to 2 minutes before removing the pan.