Sweet Rolls with Aromatic Cardamom

• In a large bowl, dissolve yeast in 1/2 cup warm water (about 110°). Let sit until foamy bubbles form on surface, about 5 minutes. Meanwhile, melt 1/2 cup butter in a pan over low heat and let cool just until warm. Let remaining 1/2 cup butter soften in a warm place until spreadable.
• To the yeast, add melted butter, granulated sugar, eggs, 1/2 cup milk, 4 1/2 cups flour, and salt. Stir or mix in a standing mixer with a dough hook until smooth, 5 minutes. Cover and let rise in a warm place until doubled in bulk, about 1 hour
• Butter two 9-in. cake pans. When dough has doubled, punch it down and turn it out onto a lightly floured surface. Roll dough into a 2-ft. square, spread with softened butter, and sprinkle with brown sugar and cardamom. Roll dough into a log, pinching the seam to seal. Cut log into 16 pieces and arrange, cut sides up, in a single layer in cake pans. Cover with plastic wrap and chill overnight.
• Preheat oven to 350°. Remove plastic wrap from rolls and bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in pan 10 minutes.

Glaze

• Meanwhile, make glaze: Whisk together 1/4 cup milk and 1/2 cup powdered sugar in a small bowl. Remove rolls from pans and drizzle with half of this thin glaze. Add remaining 1/4 cup powdered sugar to remaining glaze and drizzle over rolls. Serve warm.

• Heat oven to 375° F.

  Grease two 13x9x2 inch baking pans.
• Sprinkle yeast over warm water;stir in 1 tsp. of the sugar Stir to dissolve yeast and let stand til bubbly(10 minutes).
• Combine milk,remaining sugar and butter in medium size saucepan; heat til butter melts. Pour in large bowl; cool to lukewarm. Stir in yeast mix. Beat in eggs and cardamom.
• Beat in 6 cups flour until completely blended. Gradually stir in enough flour to make soft dough. Turn out on lightly floured surface; knead til smooth and elastic (about 10 minutes) adding only enough flour to keep from sticking. 
• Place dough in large greased bowl; turn to coat. Cover. Let rise away from drafts 1 hour or til double. 
• Punch dough down; cover; let rise 45 minutes or til almost double. Punch down again. Turn out on lightly floured surface; knead a few times; invert bowl over dough; let rest 10 minutes 
• Divide dough in quarters, keeping dough covered with bowl until ready to shape.
• Roll 1/4 dough on lightly floured surface to a 11x6 inch rectangle. Cut into fourteen 6x3/4 inch strips.

  Roll each strip with palms of hands to a six inch rope. Place fingertip on one end of rope and loosely bring other end around to spiral; pinch to seal. Repeat with remaining dough.

  Place spirals in prepared pans, dividing evenly. Cover with damp towel. Let rise in warm place,away from drafts, 30 minutes or til double.
• Beat egg white in small bowl; brush over rolls. Sprinkle with mixture of the sugar and chopped almonds.
• Bake at 375℉ for 15 minutes til light golden brown.