1 1/2 c. butter
1/3 c. all-purpose flour
2 pkgs. active dry yeast
1/2 c. warm water (110-115 degrees)
3/4 c. milk
1/4 c. sugar
1 tsp. salt
1 egg
3 3/4-4 1/4 c. flour
1 egg yolk
1 tbsp. milk

Cream (room temperature) butter with 1/3 cup flour. Roll butter mixture between 2 sheets of waxed paper into a 12 x 6 inch rectangle. Chill at least 1/2 hour. Soften yeast in warm water. Heat 3/4 cup milk, sugar and salt until sugar dissolves. Cool to lukewarm; turn milk mixture into a large mixing bowl. Add softened yeast and 1 egg. Beat well.

Stir in 2 cups flour, beat well. Stir in as much of the remaining flour as you can mix with a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes).

Roll into a 14 inch square. Chill dough 1/2 hour. Place chilled butter mixture on 1/2 of chilled dough. Fold over 1/2 and seal edges. Roll into 21 x 12 inch rectangle, seal edges. Fold into 3rds. Chill. Fold and roll twice more; seal, chill after each rolling. Fold into 3rds to 12 x 7 inch rectangle.

Place in ziploc bag with small flour added. Chill overnight (dough will rise). Cut dough in 4ths crosswise. Roll each 4th into 12 inch circle. Cut each circle into 10-12 wedges. Roll up each wedge loosely, starting from the side opposite the point. Place on ungreased baking sheets, point down; curve ends. Cover. Let rise until double (30-45 minutes). Beat egg yolk with 1 tablespoon milk, brush rolls. Bake in 375 degrees oven for 12-15 minutes. Remove from sheets. Makes 48.