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1
Coat a large bowl with butter and set aside.
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2
Place milk and water in a heatproof bowl or measuring cup and warm in the microwave until the mixture reaches 100 degrees F to 115 degrees F (this can also be done in a small saucepan on the stovetop over low heat).
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3
Once milk mixture is warm, transfer to the bowl of a stand mixer and sprinkle yeast on top.
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4
Set aside to rest until mixture bubbles, about 5 to 10 minutes.
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5
(If the mixture does not bubble, either the milk mixture was not at the correct temperature or the yeast was old.)
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6
Add eggs, sugar, and salt and whisk until evenly combined.
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7
Add flour and place on a stand mixer fitted with a dough hook.
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8
Mix on low speed until flour is mixed in and dough just comes together, about 1 minute.
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9
Increase speed to medium high and add butter piece by piece, letting each piece completely incorporate before adding the next.
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10
Continue mixing until butter is completely incorporated and dough is smooth and pulling away from the sides (the dough will be soft, moist, and slightly sticky), about 10 minutes total.
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11
Transfer dough to the prepared bowl and turn to coat in butter.
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12
Cover the bowl with plastic wrap and leave in a warm place until dough doubles in size, about 1 1/2 hours.
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13
Punch dough down, cover, return to the warm place, and let rise again until doubled, about 45 to 60 minutes.
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14
Coat two 8-inch cake pans with butter; set aside.
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15
Melt 4 tablespoons butter in a medium saucepan over medium heat; stir in sugar and milk.
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16
Continue to cook, stirring occasionally, until boiling, about 10 minutes.
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17
Divide caramel evenly between the cake pans; set aside.
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18
In a small bowl, combine sugar and cardamom and mix well; set aside.
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19
On a lightly floured work surface with a lightly floured rolling pin, roll dough into a 14-by-14-inch square.
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20
Using your hands, spread 3 tablespoons room-temperature butter evenly over dough, then sprinkle with filling.
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21
Starting at the edge closest to you, roll dough into a cylindrical shape.
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22
As necessary, stretch dough to ensure that it is being rolled evenly.
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23
Using a sharp knife, slice dough cylinder into 12 pieces (they will resemble slices of a tortilla wrap).
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24
Place 1 roll in the center of each cake pan.
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25
Evenly space 5 rolls around each center roll.
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26
(At this point you can cover the pans with plastic wrap and refrigerate them overnight.)
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27
If baking immediately, set, uncovered, in a warm place to rise for 40 minutes.
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28
Heat the oven to 350 degrees F and arrange a rack in the middle.
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29
If the rolls have been refrigerated, take them out of the refrigerator and let sit at room temperature for 40 minutes before baking.
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30
Bake the rolls until theyre puffed, golden brown, and an instant-read thermometer inserted into the center roll reads 190 degrees F, about 35 minutes.
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31
Remove from the oven and immediately invert the pans onto a serving plate.
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32
Let the rolls sit in the inverted pans 1 to 2 minutes before removing the pans.
