1 c. milk
1/3 c. honey
1/3 c. oil
1/4 tsp. salt
1 2/3 c. whole wheat flour
1 pkg. yeast
1 2/3 c. unbleached white flour
3 tbsp. butter
Raw sugar
cinnamon
Ground cardamom seed (optional)
Raisins

Scald the milk, cool to warm. Add the honey, oil, salt and egg. Stir to mix. Add yeast to whole wheat flour and mix, then add to liquid mixture. Stir, then beat 300 strokes by hand or 3 minutes by electric mixer. Add white flour gradually, stirring to make a dough stiff enough to knead. Place on floured board and knead, adding more flour to board as needed. Knead until smooth and elastic, about 5 minutes.

Place in an oiled bowl, turn over. Cover and let rise in a warm place until doubled in bulk. Knead, then divide into two portions. Roll out, forming a rectangle. Spread with softened butter, sprinkle with raw sugar, cinnamon and ground cardamom seed (use cardamom sparingly.) Add raisins as desired. Roll, cut into 10 portions.

Place in an oiled baking dish (Pyrex is best). Repeat with the second portion. Let rise in a warm place until doubled in bulk. Bake at 325 degrees 20 minutes or more if needed. Brush tops with softened butter and cover with a thin cloth while they cool. They are best if served warm.