Rosemary Cardamom Twisters

New friends and new foods - signs of a successful event. The National Festival of Breads was just that! I keep thinking of the people I met and trying the recipes of the finalists. This finalist drove from northern California with her husband and young son to make a family vacation of the contest. She shared stories of farming almonds, fruits, and dairying in her home area. Quite different from the Kansas wheat fields we toured with the contestants. Amy Meiers' recipe of Rosemary Cardamom Twisters was inspired by a bakery close to her home that she and her mother liked to visit on their walks.
I like the unique flavor of this filling and the new way of twisting the dough to make an attractive roll. I'll try including these techniques in other sweet roll preparations as well as this one. The strong flavor of fresh rosemary can be used in a variety of foods, including vegetables, salads, and meats. The herb rosemary is native to the Mediterranean coast area and translates to "dew of the sea".
Folklore says that rosemary will increase your memory and it was worn by Greek scholars to help them during examinations. A sprig of rosemary was often placed in the hands of the deceased at a funeral as a symbol of remembrance. Brides often wore rosemary at their weddings as a symbol of happiness, loyalty and love. Shakespeare also liked rosemary and mentioned it in many poems and plays.

Rosemary Cardamom Twisters

Ingredients - Dough

3 1/2 cups King Arthur White Whole Wheat Flour

1 to 1 1/3 cups King Arthur Unbleached All-Purpose Flour

1/2 cup granulated sugar

1/2 teaspoon salt

2/3 cup warm milk (110-115 degrees F)

1 (1/4 oz) package Red Star Active Dry Yeast

1/3 cup warm buttermilk (110-115 degrees F)

3 large eggs

1 teaspoon vanilla extract

1/2 cup (1 stick) unsalted butter, softened

Ingredients - Filling

1 teaspoon finely chopped fresh rosemary; 1-2 sprigs

1/2 cup (1 stick) unsalted butter, softened

2 teaspoons ground cardamon

1 cup confectioners' sugar

1/4 cup firmly packed light brown sugar

Ingredients - Glaze

1/2 cup water

1/4 cup granulated sugar

Directions:

In the bowl of a stand mixer fitted with paddle, combine white whole wheat flour, all-purpose flour, sugar, and salt. 

In medium bowl, combine warm milk and yeast. Wait 5 to 10 minutes for mixture to foam (proof). Add buttermilk, eggs, and vanilla; stir to combine. 

Pour yeast mixture into the flour mixture; mix 2 minutes. Beat in the butter. Switch to dough hook, and if needed, gradually add enough of the remaining all-purpose flour to form a slightly sticky dough. Knead 10 - 12 minutes. Place the dough in a greased bowl, cover, and let rise 1 1/2 hours. While dough rises, make the filling. Remove rosemary leaves from the stems and chop leaves until very fine. Combine the filling ingredients and reserve. 

Divide dough into two equal pieces. Roll out one piece into a square, 14" x 14". Spread half of the filling completely over the dough then fold into thirds. 

Using a sharp knife, cut dough into 12 short strips. To shape, work with one piece at a time, keeping the rest covered. Gently stretch each piece of dough while twisting each end 2 to 3 times, then coil the strip together and tuck the end underneath the coil. Place on parchment-lined 18" x 13" baking sheets. Repeat with remaining dough and filling.

Cover rolls with plastic wrap, and let dough rise until doubled, 30 to 40 minutes. Near the end of the rise, preheat oven to 375 degrees F. Bake 15 to 17 minutes, until golden brown. 

While rolls are baking, combine the glaze ingredients in a small sauce pan, and cook over medium heat, 5 to 7 minutes or until mixture is slightly thickened. Remove rolls from oven; immediately brush with glaze and cool on a rack.