2 pkg. active dry yeast
1/2 c. very warm water
1/3 c. sugar
3/4 c. cold milk
2 eggs
4 1/2 c. sifted all-purpose flour
1 tsp. salt
1 lb. (4 sticks) butter
Extra flour for rolling

Mix yeast in warm water. Stir in 2 teaspoons sugar; let stand 10 minutes.

Combine remaining sugar, milk, eggs, 3 cups flour, salt to yeast in large bowl. Beat with electric mixer at medium speed for 3 minutes. Beat in remaining flour with wooden spoon until dough is shining. Dough will be soft. Scrape down sides of bowl. Cover with plastic wrap. Refrigerate 30 minutes.

Sprinkle working surface with flour. Roll out, spread whipped butter on dough, then fold into thirds. Refrigerate for 30 minutes. Roll out 2 more times. Refrigerate between.

Cut dough in half. Roll out to a 24x12 inch rectangle using enough flour to keep dough from sticking. Shape into squares, rectangles, or cockscombs to be filled and folded, swirled rolls or crescents. Bake at 350 degrees for 20 to 25 minutes or until golden brown.

Filling can be: pie filling or preserves: cherry, apricot, apple, pineapple, cheese, almond, or cinnamon.