Ingredients
1
(16-oz.) pkg. hot roll mix
1
cup hot milk (120 to 130°F.)
2
tablespoons margarine or butter, softened
2
teaspoons cardamom
1
egg
32
raisins
1
egg, beaten
2
teaspoons coarse sugar
Preparation
In large bowl, combine flour mixture with yeast from foil packet; mix well. Stir in hot milk, margarine, cardamom and 1 egg until dough pulls away from sides of bowl.
Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes or until smooth. Cover dough with large bowl; let rest 5 minutes.
Grease cookie sheets. Divide dough into 16 equal pieces. Shape each piece into 8-inch rope. Shape each rope into an “S” shape; place on greased cookie sheets. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) for 20 to 30 minutes or until doubled in size.
Heat oven to 375°F. Uncover dough. Press raisin in both curls of each roll. Brush with beaten egg; sprinkle with coarse sugar. Bake at 375°F. for 12 to 17 minutes or until golden brown.
