Kopplin's Traditional Recipe

Activate yeast and combine wet ingredients

Warm the milk to 100–110°F (warm to the touch). In a small bowl, whisk warm milk with the sugar and sprinkle the instant dry yeast on top. Let sit 5–7 minutes until foamy. In a large mixing bowl or stand mixer bowl, beat the eggs lightly, then add the foamed yeast-milk mixture.

Mix dough

Add 2 cups of the flour and the salt to the egg-milk mixture and stir to combine into a shaggy batter. Using a dough hook on low speed (or by hand), gradually add remaining flour, 1/2 cup at a time, until a soft, slightly tacky dough forms (you may not need all flour).

Incorporate butter

With the mixer running on medium-low, add the softened butter, 1 tablespoon at a time, allowing each addition to incorporate before adding the next. Continue kneading for 6–8 minutes until the dough is smooth, elastic, and slightly shiny. If kneading by hand, work the butter in thoroughly and knead 8–10 minutes.

First rise

Shape the dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm draft-free spot until doubled in size, about 60–90 minutes depending on room temperature.

Prepare filling

While the dough rises, cream together 6 tablespoons softened butter and 1 cup packed light brown sugar until smooth and spreadable (use a hand mixer or whisk). Add the ground cardamom, vanilla extract, and lemon zest (if using) and mix until evenly combined. Scrape into a bowl and refrigerate briefly if it becomes too soft.

Roll out dough

After the first rise, punch the dough down and turn it out onto a lightly floured surface. Roll the dough into a rectangle about 12 x 18 inches and roughly 1/4 inch thick.

Spread filling

Evenly spread the cardamom-butter filling over the dough rectangle, leaving a 1/2-inch border on one long edge. Use an offset spatula or the back of a spoon to get an even layer.

Form log and slice

Starting from the long edge opposite the border, tightly roll the dough into a log (jelly-roll style). Pinch the seam to seal. Using a sharp knife or dental floss, slice the log into 12 equal pieces (about 1 1/2-inch thick).

Arrange for final rise

Place the slices cut-side up or slightly angled into a greased 9x13-inch baking pan (or two 9-inch round pans) leaving a little space between each. Cover lightly with plastic wrap or a towel and let proof in a warm place until puffy and nearly doubled, about 30–45 minutes.

Preheat oven

Preheat the oven to 350°F (175°C) while the rolls are finishing their proof.

Egg wash and sugar

Just before baking, brush the tops of the rolls gently with the egg wash (beat 1 egg with 1 tablespoon water). Sprinkle evenly with the turbinado or coarse sugar.

Bake

Bake in the preheated oven for 22–28 minutes, until the rolls are golden brown on top and cooked through. If the tops brown too quickly, tent loosely with foil for the last 5–8 minutes.

Cool and finish

Remove from oven and let the rolls rest in the pan for 10 minutes, then transfer to a wire rack. Optionally dust with powdered sugar before serving. Serve warm or at room temperature.