1/2 c. milk (scald)
3 tbsp. shortening
1/2 tsp. salt
1/4 c. sugar
1 cake yeast in 1/2 c. water
1 beaten egg
1 egg yolk with 1 tbsp. water
3 c. flour

Mix and knead. Let rise until double about 2 hours. Roll into rectangle to 1/2 inch thick. Dot with butter, fold in 3rds. Roll to 1/2 inch again and fold. Cut in 1 x 6 inch strips. Bake at 425 degrees for 15 minutes.