When menu planning, I often like to have a pervading ingredient. For this dinner gathering, the curry of the entrée inspired notes of cardamom in all the accompanying dishes. Rather than make a traditional flatbread, I spiced these whole-wheat, muffin-tin rolls with cardamom.
I sprinkled the tops with Himalayan pink sea salt for a dash of color to channel the colorful and flavorful experience of walking through an Indian street scene. The final touch was a browned butter with honey and cardamom (recipe to come), making this roll ideal for dinner or breakfast or any snacking point in between the two!
Cardamom Muffin Tin Rolls
Adapted from Muffin Tin Mania
2 1/4 teaspoons dry yeast (1 package)
1 cup warm milk, not boiling
3 cups whole-wheat pastry flour, plus more for kneading
3 Tablespoons olive oil
2 Tablespoons raw sugar
1/2 teaspoon salt
1 teaspoon cardamom
1 large egg
Himalayan pink sea salt
Dissolve yeast in milk in a large bowl and let stand 5 minutes.
Add 1 cup flour, 2 tablespoons olive oil, sugar, salt, cardamom and egg. Mix until combined.
Add 2 cups flour and mix until all the flour is moist.
Turn batter out onto a floured work surface and knead for 3 to 4 minutes, or until smooth and elastic, adding more flour to the work surface and hands as needed.
Place dough in a large greased bowl, turning to coat.
Cover with a clean dish towel and let rise in a warm place for 1 hour or until doubled in size.
Punch dough down dough which means pushing down the centre of the dough with your fist and then pushing the edges of the dough into the centre using your fingertips.
Form dough into 36 equal sized balls and place 3 balls in each of 12 greased muffin cups.
Cover with a clean dish towel and let rise in a warm place for 30 minutes or until doubled in size.
Preheat oven to 400 degrees.
Brush tops of dough with browned butter. Sprinkle with salt and poppy seeds.
Bake for about 10-12 minutes or until browned.
Here’s to cardamom spiced luck & longevity!