3 cups bread flour
2 teaspoons active dry yeast
1/4 cups sugar
6 tablespoons butter or margarine
1-1/2 teaspoons cardomon
1 teaspoon salt or a dash or two of nutmeg
3 tablespoons powdered buttermilk
7/8 cup water
Make on dough cycle. Cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan. Let rise till doubled about 45 minutes. Or cut up 36 equal pieces and roll into balls then place three balls into a muffin tin. Let rise as previously stated. Bake in a preheated 350F. oven for 13 to 15 minutes until tops are a golden brown. For the sticky part after removal of rolls from oven brush on a mixture of melted butter about 1 tablespoon and 1 tablespoon sugar heated in a sauce pan until sugar is slightly dissolved let mixture cool some and brush on rolls. These rolls are just as good without. They also reheat real well. If you would like to make brown and serve rolls bake rolls at 250F for 20 to 30 minutes. DO NOT BROWN. Let them cool completely before storing (DO NOT put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer to bake brown and serve preheat oven to 350F bake 8 minutes.
Yield: 12 servings.