1 1/4 cup butter
4 cups milk
3 eggs
1 teaspoon salt
1/3 cup water with 3 packages dry yeast, dissolved
1 1/3 cup sugar
13 cups flour
3 teaspoons cardamom
extra butter, softened
cinnamon and sugar
1 egg
coarse sugar

Heat milk until skin forms. Add butter, sugar, and salt. Let mixture cool. Add 3 eggs and water, stir. Stir in flour and cardamom, knead until smooth and elastic. Cover with cloth and put in a warm place until double in size. Punch down, let rest for 8 to 10 minutes. Then roll dough to 12×14 inch in size, spread dough with softened butter and then sprinkle with cinnamon and sugar. Fold dough in half lengthwise (to 6×14″), with the cinnamon in the center. Cut into 1/2″ strips, twist dough (it will look like a rope). Then roll up into a circle while twisting; tucking ends underneath and sealing edges. Put on a greased cookie sheet and let rise before baking. Preheat oven to 350F. Beat one egg and brush on top of rolls with a pastry brush. Sprinkle with coarse sugar. Bake 12 to 15 minutes. Recipe can be halved. Freezes well.