Melt the butter in a small saucepan over medium heat.

Stir in the milk, sugar, and salt.

Remove from the heat and set aside to cool slightly.

In a large bowl, stir together 2 cups of flour, cardamom, and yeast.

Pour in the milk mixture and the egg.

Stir quickly with a wooden spoon until the dough is elastic, about 3 minutes.

Gradually mix in the remaining flour until the dough is firm enough to knead on a lightly floured surface.

Knead or mix dough until small gas bubbles form and dough is smooth, about 10 minutes.

Work in the currants at the very end.

Place dough in a greased bowl, turning to coat.

Cover the bowl with a towel.

Set aside to rise until doubled in size, about 1 hour.

Punch down the dough.

Divide into about 16 pieces.

Fold into rounded buns.

Place them on a baking sheet or in a baking dish.

Let rise again until almost doubled in size.

Preheat the oven to 350 degrees F (175 degrees C).

Bake the rolls for 30 minutes, or until golden brown on the tops.