0: Cream butter with 1/3 cup flour
1: Pat or roll butter mixture between 2 sheets of waxed paper to form a 12x6 inch rectangle
2: Chill thoroughly
3: Soften active dry yeast in warm water
4: Combine milk, sugar, and salt
5: Cool to lukewarm
6: Add yeast and egg; mix well
7: Add 4 cups flour or enough to make soft dough
8: Turn out and knead on lightly floured surface until smooth and glossy, about 5 minutes
9: Roll dough in a 14 inch square on lightly floured surface
10: Place the thoroughly chilled butter mixture on half the dough
11: Fold over other half of dough, sealing edges well with heel of hand
12: Roll dough on lightly floured surface in a 20x12 inch rectangle
13: Fold in thirds so that you will have 3 layers
14: (If butter softens chill after each rolling
15: ) Roll again into a 20x12 inch rectangle
16: Repeat the folding and rolling 2 more times
17: Chill for 1/2 hour after last rolling
18: To shape use 1/3 of the dough at a time
19: Roll in a 12x7 inch rectange (about 1/4 inch thick)
20: Cut in strips 6 inches long, 3/4 inch wide
21: Hold ends of strip; twist in opposite directions
22: Form strip into a circle, knot, figure 8 or snail shape
23: Place the rolls on ungreased baking sheets
24: Let rise in a warm place till almost double, about 1 hour
25: Bake in very hot oven (450 degrees) for about 8 minutes
26: Add sufficient light cream to confectioner's sugar to make of spreading consistency
27: Add vanilla and salt; mix until smooth
28: Brush pastry tops immediately with icing
29: Serve warm
30: Makes about 4 dozen pastries
31: Recipe by: Better Homes & Gardens Bread Cookbook Posted to Bakery-Shoppe Digest V1 #461 by shelleyc@netins
32: net (Shelley Carter) on Dec 19, 1997