2 pkgs. dry yeast
1/4 c. warm water
1/2 c. sugar
1/8 tsp. salt
1 c. cold milk
2 eggs
1 c. butter
4 to 4 1/2 c. sifted flour

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 surfaced roll dough into an 18x15 rectangle. Cut 1/3 cup butter into small pieces. Dot surface of dough with butter, leaving a 1 inch margin. Fold 18 inch side into thirds and then fold 15 inch side into thirds. Wrap in floured aluminum foil; chill 15 minutes. Repeat procedure twice, using remaining butter. When you roll dough 2 nd and 3rd time, turn dough so narrow side faces you. Chill 15 more minutes. Divide dough in fourths. Roll and cut into desired shapes. Let raise until doubled. Bake in 400 degrees oven for 8 minutes or until golden. Cool.

Glaze with an icing made by combining 1 cup powdered sugar, 2 tbsp. butter, 2 tbsp. evaporated milk and 1/2 tsp. vanilla. Fill with jam wrap and freeze. To reheat wrap in foil heat oven to 400 degrees cook for 10 minutes.