Swedish Cardamom Rolls

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 12x14 inch in size, spread dough with softened butter and then sprinkle with cinnamon and sugar. Fold dough in half lengthwise (to 6x14"), 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.