CARDAMOM BUNS

1/4 cup warm water
1 pkg active dry yeast
1 tsp sugar
2 3/4 cups all-purpose flour
1/4 cup butter or margarine, room temperature
1 tsp salt
1 tsp ground cardamom
1 egg, beaten
1/3 to 1/2 cup evaporated or fresh milk
FOR TOPPING:
1 egg white, slightly beaten
1 tbsp sugar
1 tbsp ground almonds

Combine water, yeast and sugar. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Fit processor with steel blade. Measure flour, butter, salt and cardamom into work bowl. Process until mixed, about 10 seconds.

Add yeast mixture and 1 beaten egg to flour mixture. Process until blended, about 10 seconds.

Turn on processor and very slowly drizzle just enough milk through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky. Process until dough truns around bowl about 15 times.

Turn dough onto lightly greased surface. Shape into a ball. Cover with plastic wrap or inverted bowl and let stand at room temperature until almost doubled, 30 - 45 minutes.

Uncover dough and divide into 12 equal parts. Shape each into smooth ball and place on greased cookie sheet. Let rise in warm place until doubled, about 1 hour.

Preheat oven to 375 degrees F.

Brush rolls with egg white. Mix sugar and ground almonds and sprinkle over rolls.

Bake until golden, 25-30 minutes. Remove from cookie sheet and cool on wire rack.

Makes 1 dozen
Source: Food Processor Bread Book