Ingredients
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1/4 c. butter (cold)
2 c. sifted flour
2 Tbsp. sugar
1/2 tsp. salt
1/2 c. cold milk
2 egg yolks
1 oz. yeast with 1 Tbsp. sugar
1/4 c. butter (very soft)
Preparation
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Knead dough gently until smooth.
Roll dough to measure 12 x 18-inches.
Spread soft butter over 2/3 of dough.
Turn 6-inches of unbuttered dough over and then other 6. Put in cookie sheet with wax paper and cover with towel.
Let stand 1 hour.
Then take dough out and cut in half, then roll out 8 x 14-inches.
Put about 1/2 cup filling in center of dough.
Put on lightly greased sheet, cut or leave plain.
Put in refrigerator for about 20 minutes, then bake in 400\u00b0 oven for about 15 minutes.
Then butter over the top.
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