1 1/2 c. butter
1/3 c. all-purpose flour
2 pkg. 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. all-purpose flour
1 egg yolk
1 tbsp. milk

Cream 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 hour.

Soften yeast in warm water. Heat 3/4 cup milk, sugar and salt until sugar dissolves. Cool to lukewarm; turn into large mixing bowl. Add softened yeast and 1 egg; beat well.

Stir in 2 cups of the flour; beat well. Stir in as much of the remaining flour as you can mix in with a spoon. Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3-5 minutes total). Cover; let rest 10 minutes.

Roll dough into a 14 inch square. Place chilled butter on one half of dough; fold over other half and seal edges. Roll into a 21 x 12 inch rectangle. Chill dough. Fold into thirds; seal edges. Roll into a 21 x 12 inch rectangle. Fold and roll twice more. Chill after each rolling. Fold into thirds to 12 x 7 inches. Chill several hours or overnight.

Cut dough crosswise into fourths. Roll each fourth into a 12 inch circle. Cut each into 12 wedges. Roll up each wedge loosely, starting from the side opposite the point.

Place, point down, on ungreased baking sheets; curve ends. Cover; let rise until nearly double (30-45 minutes). Beat egg yolk with 1 tablespoon milk; brush over rolls. Bake in 375 degree oven for 12-15 minutes or until golden. Remove from baking sheets. Serve warm. Makes 48 rolls.