1 pkg. dry yeast
2 tbsp. warm water
1/3 c. sugar
1/2 tsp. cardamom
1/4 c. soft butter
1 egg
1 c. sour cream
3 c. sifted flour

Soften yeast in water in medium bowl. Add sugar, salt, cardamom, butter, egg, sour cream and half the flour. Beat with mixer 2-3 minutes. Beat in remaining flour. Scrape down bowl. Cover tightly with foil. Refrigerate overnight when ready to bake.

Turn out on floured board, divide into quarters, cut each piece into 8 or 9 even size pieces. Roll each one with hands to 10-inch rope, shape into coils or bow-knots.

Arrange on greased baking sheets, brush tops of rolls with melted shortening or oil. Let rise in warm place until light and double in bulk, about 30-40 minutes. Bake at 350 degrees for 15 minutes.

Remove and brush rolls with powdered sugar mixed to a thick paste with a little milk or water; can also use a thick preserve; like pineapple-apricot or strawberry. Or add a little maple flavoring to powdered sugar (or your favorite flavor).