Instructions

1. In a large mixing bowl, combine milk, melted butter, yeast, and sugar. Allow it to sit for 10 minutes until yeast begins to bubble.
2. Stir in salt, cardamom, and 1/2 the beaten egg.
3. Then, gradually stir in 2 to 2 1/2 cups flour until dough pulls away from the side of the bowl. If using a stand mixer, switch to a dough hook; knead at level 3 or 4 for 7 minutes. If kneading by hand, work the dough until it is smooth, shiny, and has lost most of its stickiness.
4. Place in a greased bowl, cover with a towel or cling wrap, and allow to rise 1 hour or until doubled.
5. Punch down dough, then roll into an 8×14 rectangle.
6. Brush with melted butter, then sprinkle with brown sugar and cinnamon.
7. Starting from the long side, tightly roll each half into a long “snake”.
8. With a sharp knife, make diagonal cuts every 2 inches to make 7 triangular rolls.
9. Place each roll, point up, on lightly greased cookie sheets.
10. Then use a finger or a spoon to press down each tip to form ear-shaped rolls.
11. Cover with clean towels and allow to rise another hour, until doubled.
12. Preheat oven to 400 F. Brush each roll with he rest of the beaten egg.
13. Sprinkle with pearl sugar and bake on center rack for 10 to 15 minutes, or until golden brown.