2 pkgs. active dry yeast
1 1/4 c. warm water
1/4 c. butter, softened
1 tsp. salt
1 pkg. (3 oz.) egg custard mix
3 - 3 1/2 c. flour

Soften yeast in warm water in large mixing bowl. Add butter, salt and dry custard mix; stir until dissolved. Gradually add flour, mixing well.

Knead dough on lightly floured surface 12 times. Roll out dough on lightly floured surface to 20x8 inch rectangle. Cut in half lengthwise, make 2 - 20x4 inch rectangles. Crease each strip lengthwise, slightly off center. Fold along crease.