Cardamom rolls - Swedish Style

Ingredients:

• 150 grams stick margarine or butter
• 2 cups milk
• 50 gram fresh yeast or 2 tablespoons active dry yeast
• 1/2 teaspoon salt
• 1/2 cup sugar
• 2 teaspoons ground cardamom
• 5 1/3 cups all-purpose flour

 Filling:

• 100-125 gram almond paste
• 2 teaspoons ground cardamom
• 50 gram stick margarine or butter

Brushing and garnish:
1 egg, lightly beaten pearl sugar

                                                                                                approximately 45 rolls
Method:

1.  Melt the margarine in a saucepan. Add the milk and heat until lukewarm, around 37 C. If using active dry yeast, heat to 45 C.
2. Crumble the yeast in  a large bowl and add some of the milk mixture, stirring until dissolved. Add the remaining liquid, salt, sugar, cardamom and around 2/3 of the flour, mixing to combine.
3. Knead the dough until smooth and elastic. Add more flour, but reserve 1/2 - 3/4 cup. The dough is ready when it no longer sticks to the sides of the bowl. Sprinkle a little flour over the dough so that it doesn't dry out. Cover with a cloth and set in a warm, draft-free place. Let rise until doubled.
4. Punch down the dough and knead it in the bowl for a few minutes. Turn out onto a lightly floured surface. Knead in the remaining flour. The dough is ready when it no longer sticks to the sides of the bowl and hands. If the dough is cut, the exposed surface should have even pores. if there are big holes, it hasn't been kneaded enough.
5. Grate the almond paste and mix with the cardamom and butter until smooth.
6. Divide the dough in half. Roll each half into a flat rectangle on a lightly floured surface. Spread the filling over the dough. Roll up and cut into even slices. Place them, cut side up, in a paper baking cups or on a parchment-lined baking sheet.
7. Cover and let rise until doubled. Brush with beaten  egg and sprinkle with sugar.
8. Bake on the center oven rack for 8-10 minutes.

*Oven temperature: 225 C