2 c. scalded milk
1 c. sugar
1 c. shortening (1/2 butter)
2 tsp. salt
1 c. warm water
3 to 4 pkg. dry yeast, stir into water
4 eggs, well beaten
1/2 tsp. cardamom seed (powder)
9 to 10 c. flour

Scald milk and stir in shortening, sugar and salt. Dissolve yeast in water, and add to milk and eggs. Work in flour, knead well. Put in greased bowl. Cover with damp cloth. Let raise 2 hours. Shape into rolls. Let rise until double in bulk. Bake at 350 degrees for 20 minutes until golden brown. Brush tops with melted butter.