Danish Pastries - cooking recipe

Ingredients

2 envelopes active dry yeast
1/2 c. very warm water
1/3 c. sugar
3/4 c. cold milk
2 eggs
4 1/4 c. sifted flour
1 tsp. salt
1 lb. (4 sticks) butter or margarine
flour

Preparation

Sprinkle yeast into very warm water in a 1-cup measure. (Water should feel comfortably warm when dropped on wrist.)
Stir in 1/2 teaspoon of the sugar.
Stir until yeast dissolves.
Let stand until bubbly and double in volume, about 10 minutes.