2 pkg. dry yeast
1/4 c. warm water (110-115 degrees)
1/3 c. sugar
1/8 tsp. salt
1 c. cold milk
4-4 1/2 c. sifted flour
2 eggs
1 c. butter
Glaze (optional) recipe follows

Dissolve yeast in warm water. Combine yeast mixture, sugar, salt and milk. Beat in 2 cups flour; add eggs, beating well. Stir in enough flour to make a soft dough. Cover and refrigerate for 15 minutes.

On a lightly floured surface, roll dough into an 18 x 15 inch rectangle. Cut 1/3 cup butter into small pieces. Dot surface of dough with butter, leaving a 1 inch margin. Fold 18 inch sides into thirds and then fold 15 inch side into thirds. Wrap in floured aluminum foil; chill 15 minutes. Repeat procedure twice, using remaining butter. Chill 15 more minutes.

Divide dough into fourths. Roll and cut into desired shapes. Let rise until doubled. Bake at 400 degrees for 8 minutes or until golden. Cool.

Glaze with an icing made by combining 1 cup sifted confectioners' sugar, 2 tablespoons butter, 2 tablespoons evaporated milk and 1/2 teaspoon vanilla. Fill with assorted jams or jellies. Makes 24 pastries. Wrap and freeze pastries.

To reheat: Wrap frozen pastries in foil; heat at 400 degrees for 10 minutes. Canned cherry, blueberry, etc. pie filling may be used as filling also.