1/3 lb. baker's yeast
1 c. warm water
1 1/2 lbs. butter
1 dozen beaten eggs
6 c. sugar
1 tbsp. pulverized cardamom
3 qts. scalded milk
2 tsp. salt
15 lbs. Gold Medal flour

Dissolve yeast in lukewarm water. Scald milk, add butter, sugar, salt and beaten eggs. Add yeast. When mixture is lukewarm. Add 10 pounds flour (if more is needed, add little at a time until soft dough is formed). Put dough in a well-oiled large stock pot. Let rise until quantity is doubled. Roll and shape.

Let rise until quantity is doubled. Don't rush. Bake at 350 degrees about 12 minutes until tan. Remove from oven and brush with beaten egg while hot. Sprinkle with granulated sugar and cool on rack.