Instructions: In a saucepan, melt butter over low heat. Add sugar and salt; stir until dissolved. Turn off heat. Cool slightly; add cardamom and cream. Stir until well blended. Set aside to cool.

In mixing bowl, add 2 c. flour and yeast. Blend together. Stir in butter-cardamom mixture and warm water; mix slightly, then add 3 eggs. On medium-high speed, blend for 1 minute. With dough hook, knead for 7-10 minutes, gradually adding rest of flour in 1/2-cup increments.

Place dough in greased bowl and cover. Set in warm, draft-free place to rise, until approximately doubled (about 1 hour).

Place dough on clean, dry work surface and punch down. Divide into 24 pieces. Roll each piece into a rope; tie into a little knot. Place each knot on an ungreased baking sheet, at least 3" apart. Cover; let rise in warm, draft-free spot until increased in bulk about 1/4, approximately 30 minutes. During last 15 minutes of rising, preheat oven to 375 degrees Fahrenheit.

Beat egg yolk with 1 Tbsp. cold water; lightly brush each roll with mixture. Bake at 375 degrees 15-17 minutes, or until rolls are golden brown on top. Place baking sheets on wire racks to cool for approximately 15 minutes; remove from baking sheets and finish cooling.

NOTE: These rolls freeze very well, and can be reheated to their wonderful, delicate fresh flavor by warming in an oven for a few minutes while wrapped in foil.

Prep time: 2 hrs.

Makes 24 rolls

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