2 squares cold butter
4 c. flour
1 pkg. dry yeast
1 c. warm water
1 c. flour
3/4 c. cold milk
1 egg (cold)
1/3 c. (or less) sugar

In large bowl cut butter in 4 cups flour, keep chilled. In another bowl stir dry yeast and warm water. Let set 5 minutes. Stir in 1 cup flour (use wire whip), milk, egg and sugar. Then all at once, stir with wooden spoon into butter mixture only until dry is wet. Cover tightly with Saran Wrap and refrigerate overnight. Will keep 3 days.

Take out handful onto floured board, knead 3 or 4 times to form a ball. Roll into circle about 12" across, cut into pie shaped pieces. Roll up and carve into crescent shape. Put on greased sheet, cover lightly with Saran Wrap, raise 1 hour in warm place. Brush with beaten egg and bake 20 to 25 minutes at 350 degrees. Secret: Do not cut butter too fine.