📖 Instructions

1. First, let's proof that yeast. In a small bowl, combine the warm milk (around 110°F) with the sugar and active dry yeast. Give it a gentle stir and let it sit for about 5-10 minutes, or until it gets nice and foamy. This tells us the yeast is alive and kickin'.
2. While the yeast is doing its thing, in a large mixing bowl (or the bowl of your stand mixer), whisk together the flour, cardamom, and salt. This is our dry squad, gettin' ready to party.
3. Time to bring the parties together! Pour the yeast mixture and melted butter into the dry ingredients. If you're using a stand mixer, use the dough hook attachment and mix on low speed until the dough starts to come together. If you're kneadin' by hand (mad respect!), just mix it all with a spoon or your hands until you get a shaggy dough.
4. Now for the workout! Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes. Or, if you're usin' a stand mixer, knead it on medium speed for the same amount of time. You want the dough to be smooth and elastic, kinda like a baby's bottom but, you know, made of dough.
5. Grease a large bowl with a bit of oil or butter. Place the dough in the bowl, turn it around to coat it, and then cover it with plastic wrap or a damp towel. Let it rise in a warm place for about 1-1.5 hours, or until it's doubled in size. It's nap time for the dough!
6. While the dough is nappin', let's make the lingonberry filling. In a small saucepan, combine the lingonberries, sugar, and lemon juice. Cook over medium heat, stirrin' occasionally, until the lingonberries have softened and the mixture has thickened slightly, about 10-15 minutes. Remove from heat and let it cool completely. Taste it and adjust the sweetness if you like! I often add a pinch more sugar cause I'm sweet like that.
7. Alright, dough's awake and ready to roll! Punch down the dough to release the air, then turn it out onto a lightly floured surface. Use a rolling pin to roll it out into a large rectangle, about 12x18 inches. Don't stress too much about perfect shapes; we're goin' for rustic charm here.
8. Spread the cooled lingonberry filling evenly over the dough, leaving a small border along one of the long edges. This helps with the sealing later on.
9. Starting from the opposite long edge, roll the dough up tightly into a log. Once you reach the end, pinch the seam to seal it. This is important so it don't explode later.
10. Using a sharp knife or dental floss (yes, dental floss!), cut the log into about 12-15 rolls. I use floss cause it gives cleaner cuts and who doesn't need an excuse to floss?
11. Grease a 9x13 inch baking pan. Place the rolls in the pan, cut-side up, leaving a little space between each one. Cover the pan with plastic wrap or a damp towel and let the rolls rise again for about 30-45 minutes, or until they're nice and puffy.
12. Preheat your oven to 375°F (190°C).
13. In a small bowl, whisk together the egg and a tablespoon of milk to make an egg wash. Brush the tops of the risen rolls with the egg wash. This gives them that golden, glossy sheen we all crave.
14. Bake the rolls in the preheated oven for about 20-25 minutes, or until they're golden brown and cooked through. Keep an eye on them – ovens can be temperamental beast.
15. While the rolls are baking, let's whip up the glaze. In a small bowl, whisk together the powdered sugar and milk until smooth. Add a splash of vanilla extract for extra deliciousness.
16. Once the rolls are out of the oven, let them cool slightly in the pan before drizzling them with the glaze. Serve warm and watch everyone swoon!