3/4 cup milk or buttermilk
2 pkgs active dry yeast
1/3 cup lukewarm water
2/3 cup sugar
5 cups flour
1/2 cup butter, softened
2 eggs
1 tsp. salt
1 tsp. ground cardamom seed

In a small saucepan, heat milk until tiny bubbles form along edges of pan; allow to cool until lukewarm.

Sprinkle yeast over surface of lukewarm water in a mixing bowl and stir together until yeast is dissolved. Stir in lukewarm milk and sugar.

Beat in 2 cups flour and beat until mixture is smooth. Add butter, eggs, salt and cardamom and beat until well mixed. Add remaining flour. Turn dough out on a lightly floured pastry board and knead until smooth and elastic.

Place in greased bowl, cover with plastic wrap and allow to rise until nearly doubled in bulk, about 1 1/2 hours. Punch down and allow to rise a second time until nearly doubled, about 45 minutes.

Shape into buns or tea rings and bake in a preheated 350F oven for 15 minutes; reduce heat to 300F and continue baking for another 15-20 or until golden brown. Drizzle with confectioners' icing while still warm.

This dough can also be used to make cinnamon rolls when filled with a cinnamon, nut and butter mixture.

Submitted by: CM