*Use Grated Raw Potato Starter
Remove cardamom seeds from pods and crush in mortar or place in small plastic bag and use rolling pin. Flatten the ball of dough. Sprinkle crushed seeds over surface and knead until evenly distributed through the dough. Divide in twelve pieces and shape as desired for muffin tins. They can be made into a plain ball and then, after the top is generously buttered, cut deeply with a Kaiser cutter or slashed with a deep cross in the top with sharp knife or scissors. They are also nice made up in brioche shape. Cut off about 1/4 of the dough and make a tiny ball to place firmly on top of the larger ball before brushing all over with butter. When light, bake for about 25 minutes in oven preheated to 350. About 5 minutes before the end of the baking period brush the tops of the rolls with the egg yolk and cream beaten together. Bake to a golden, glossy brown. These rolls are perfect for serving with a chilled fresh fruit salad and whipped cheese spread.
From: Breads and Coffee Cakes with Homemade Starters Shared By: Pat Stockett