1 c. butter
1/3 c. flour

Cream together, roll between waxed paper to 12 x 16 inch. Chill.

2 pkgs. yeast
3 3/4-4 c. flour
1 1/4 c. milk
1/4 c. sugar
1 egg
1/2 tsp. lemon extract
1/2 tsp. almond extract

In bowl, combine yeast and 1 1/2 cups flour. In saucepan, heat milk, sugar and salt to warm. Add to dry ingredients in bowl. Add egg and extracts. Beat on low speed for 1/2 minute - then 3 minutes on high. Mixing by hand, add enough flour to make moderately soft dough - on floured surface. Knead until smooth - 5 minutes. Let rest 10 minutes on floured surface. Knead until smooth, 5 minutes.

Roll dough to 14 inch square. Place butter on half dough. Fold over in half and seal edges. Roll dough to 20 x 12 inch. Fold in thirds. Roll again to 20 x 12 inch. If butter softens, chill after each time. Repeat rolling and folding 2 more times. Chill 30 minutes. Make baby bunting rolls.

Roll to 30 inch x 30 inch. Cut 3 inch squares. Fill with jam, cream cheese, whatever. Fold opposite corners. Seal. Let rise until double. Bake at 425 degrees. (I usually do 325 degrees for 8 minutes or until golden).