2 pkgs. dry or compressed yeast
1/4 c. warm water
1 1/2 c. warm milk
3/4 c. melted butter
2 eggs, lightly beaten
1/3 c. sugar
1 tsp. salt
1 tsp. powdered cardamom
5 to 5 1/2 c. flour
Melted butter
1 egg yolk mixed with 1 tsp. water

Sprinkle yeast over the warm water, stirring with fork until dissolved. Set aside. In a large mixing bowl, combine milk, butter, eggs, sugar, salt and cardamom. Stir until thoroughly blended. Add the yeast mixture.

Gradually add enough flour to make a soft dough. Beat thoroughly until mixture is smooth and elastic. If you have a heavy mixer, use the flat beater for this purpose. Cover with plastic wrap and a towel. Refrigerate overnight. The next morning you may prepare rolls on baking sheets, cover and return to the refrigerator until time for rising or baking.

Or you may take the dough out 2 hours before serving and form the rolls. This dough is so adaptable that it may also be mixed early in the morning and refrigerated until evening.

Final preparation: Turn the chilled dough out on a floured board and knead lightly. Divide in half and return one portion to refrigerator. Form rolls in the shape you prefer. Place rolls on greased baking sheets or muffin tins.

Repeat with remaining dough. Cover and allow to rise until doubled, about 1 to 1 1/2 hours. Brush rolls with either the melted butter or egg glaze. Bake in a preheated 350 degree oven for 10 to 15 minutes or until golden brown.

NOTE: After shaping and placing dough on baking sheet, rolls may be covered with plastic wrap and frozen. Remove from freezer 3 hours before baking and allow to rise until double in bulk.