2 c. scalded milk
2 eggs, beaten
1/2 c. sugar
2 tsp. salt
1 stick butter or 1/2 c. Crisco
2 pkgs. dry yeast
1 tsp. sugar
1/2 c. warm water, 110 degrees
1/2 tsp. ground cardamom
8 to 10 c. spooned flour
Sugar
Cinnamon

Sprinkle yeast and 1 teaspoon sugar over warm water in a small bowl. Stir and let sit for 10 minutes until mixture is foamy. Scald milk and butter in small saucepan. Heat until butter is melted. Pour in large mixing bowl and cool to lukewarm. Add beaten eggs, sugar, salt and yeast mix and blend thoroughly. Add ground cardamom and 4 cups flour. Mix well. Add enough of the remainder of flour to make a soft dough.

Cover and let rise until double in bulk for 1 to 2 hours. Punch down and divide dough in 4 equal parts. Shape each portion into a roll the length of a jelly roll pan, 10 to 15 inches. Flatten with palm of hand to fill half the width of pan. Cover and let rise for 1 hour. Bake in preheated oven at 375 degrees for 25 to 30 minutes. Remove from oven and brush top with butter and sprinkle with cinnamon and sugar.

Next day: Cut in 1/2 inch slices. Place on cookie sheet. Spread lightly with butter and cinnamon and sugar. Bake 30 minutes at 300 degrees. Cool. Store in paper bag in dry place.