1/2 yeast cake

2 cups sifted flour

1/8 teaspoon salt

1 1/2 teaspoons sugar 3/4 cup milk 1/2 cup butter

Crumble yeast into sifted dry ingredients and mix well. Add cold milk and make into a soft dough. Turn onto a lightly floured board and knead until light and elastic. Roll into a long narrow strip 1/3 inch thick. Divide butter into 5 portions. On half of strip place 1 portion of hard butter, thinly sliced. Fold over remaining half of strip and press down firmly. Let stand 10 minutes in refrigerator. Repeat 4 times. After last rolling wrap in waxed paper and chill in refrigerator overnight. In morning cut dough into portions. Roll out each portion 1/2 inch thick and shape into crescents, pocketbooks, twists or any other desired shapes. Place on baking sheet. Brush with milk and melted butter. Sprinkle with salt or poppy seed if desired. Place shaped rolls in refrigerator, cover with waxed paper and let chill 1/2 to several hours or until needed. Bake at once in hot oven (400° F.) 18 to 20 minutes. Makes 16 rolls.