|All purpose flour||3 Cup (48 tbs)|
|Ground cardamom||1 Teaspoon|
|Butter/Margarine||1 Cup (16 tbs), cut into pieces|
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (About 110 Degrees Fahrenheit)|
|Milk||1⁄2 Cup (8 tbs)|
|Egg||1 , lightly beaten|
|Salad oil||3 Tablespoon|
|Cinnamon filling||1⁄2 Cup (8 tbs)|
In a large mixing bowl, combine flour, salt, cardamom (if used), and the 2 tablespoons sugar.
With a pastry blender or 2 knives, cut butter into flour mixture until particles are about the size of peas.
Dissolve yeast in water; then stir in milk, egg, and oil.
With a fork, stir yeast mixture into flour mixture just until flour is moistened.
Cover tightly with plastic wrap and refrigerate until cold (about 2 hours).
Meanwhile, prepare cinnamon filling and set aside.
Turn dough out onto a lightly floured board; knead gently, 4 times only.
Roll out to an 11 by 18-inch rectangle, keeping sides straight.
Sprinkle filling evenly over surface to within 1/4 inch of each edge.
Starting with a long edge, roll up jelly roll style; pinch seam to seal.
Wrap in wax paper and refrigerate until firm (at least 2 hours) or for up to 3 days.
Cut filled and rolled dough crosswise into fourths; return 3 rolls to refrigerator.
Using a sharp knife, cut remaining portion into 1/2-inch-thick slices.
On a well-floured board, roll each slice out with a floured rolling pin into a circle about 5 inches in diameter, adding more flour as needed to prevent sticking.
Place circles close together on ungreased baking sheets and sprinkle generously with sugar.
Bake in a 350Â° oven for 15 minutes or until golden brown.
Transfer to racks and let cool.
Repeat with remaining dough.