2 packages active dry yeast (4 1/2 teaspoons)
1/4 cup warm water (110°-115°F)
1 teaspoon sugar
2 cups warm milk (110-115°F)
3/4 cup softened butter
1-1/2 teaspoons ground cardamom
1 teaspoon salt
1 cup sugar
2 beaten eggs
7-8 cups flour

In a large bowl, dissolve yeast in warm water. Add sugar and let stand for 5 minutes. Add milk, butter, cardamom, salt and sugar. Add eggs and 2 cups flour and beat till smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead till smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place till doubled, about 1 1/2 hours. Grease baking sheets. Punch dough down. Turn onto a lightly floured surface and divide into six pieces. Roll each piece into a 10 inch circle and brush with melted butter. Cut each circle into 12 wedges. Roll up each wedge from the wide end; place pointed end down 2 inches apart on prepared sheets. Curve ends down to form crescents. Cover and let rise till doubled, about 30 minutes. Heat oven to 400°F. Bake 12-15 minutes till golden brown. Remove to racks. Brush with melted butter if desired.