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
3 3/4-4 1/4 c. all-purpose flour
1 egg
1 egg yolk
1 tbsp. milk

Cream butter and the 1/3 cup flour. Roll mixture between two sheets of waxed paper into a 12 x 6 inch rectangle. Chill at least 1 hour.

Soften yeast in warm water. In saucepan heat 3/4 cup milk, sugar and salt until sugar dissolves; cool to lukewarm (105-110 degrees). Turn into a large mixing bowl. Stir in 2 cups of the flour; beat well. Add the softened yeast and 1 egg; stir until smooth.

Stir in as much of the remaining flour as you can mix in using a spoon. Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough. Continue kneading until smooth and elastic (8 to 10 minutes). Shape dough into a smooth ball. Cover and let rest 10 minutes.

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

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

Place on ungreased baking sheets, point down. Curve the ends. Cover and let rise in a warm place until double (30 to 45 minutes). Combine egg yolk and 1 tablespoon milk; brush over rolls. Bake at 375 degrees for 12 to 15 minutes. Remove from baking sheets. Makes 48 rolls.