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1
Sprinkle the yeast over the warm water; stir to dissolve; set aside.
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2
Heat 1/2 cup milk in a small saucepan to just simmering; remove from the heat; add the 1/2 cup cut-up butter, stirring until melted; stir in 2 teaspoons of the cardamom, 1/2 cup of the granulated sugar and salt; allow the mixture to cool to warm.
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3
Pour the warm milk mixture into the large bowl of an electric mixer; add the yeast mixture then beat in the eggs one at a time; beat in 2 cups of the flour until smooth; add enough of the remaining flour to make the dough easy to handle.
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4
Turn out the dough onto a lightly floured board; knead until the dough is smooth and elastic, about 5 minutes; place in a buttered bowl, turning to coat all sides with butter; cover, let rise in a warm place until doubled in size, about 1 1/2 hours.
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5
Heat oven to 350u00b0; turn the dough out onto a floured board; roll with a rolling pin into an 18x12-inch rectangle; spread the 2 tablespoons of softened butter to within 1/2 inch of the edge of the dough; sprinkle with remaining 2 tablespoons sugar combined with remaining 1/2 teaspoon cardamom.
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6
Roll the dough up tightly from the long side to form a cylinder; slice into 12 rolls.
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7
Place the cut rolls in a buttered 13x9 inch baking pan.
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8
Cover; let rise until doubled, about 45 minutes to an hour.
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9
Bake until golden brown, about 30 minutes; remove from the oven and let stand 5 minutes.
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10
Meanwhile, for glaze, combine confectioners' sugar, 1/4 cup milk, 2 tablespoons butter and vanilla; stir until smooth.
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11
Drizzle the glaze over the rolls and sprinkle with chopped hazelnuts.
