|Scalded milk||3⁄4 Cup (12 tbs)|
|Warm water||1⁄4 Cup (4 tbs) (105-15Â° F)|
|Active dry yeast||1 (1 Package)|
|Sifted flour||2 1⁄2 Cup (40 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , beaten with 1 tablespoon cold water for glaze|
Mix milk, sugar, and salt and cool to lukewarm.
Pour warm water into a warm mixing bowl, sprinkle in yeast, and stir to dissolve.
Add cooled mixture, then mix in flour, a little at a time, to make a soft dough.
Knead on a lightly floured board until satiny and elastic, about 5 minutes.
Shape into a ball, place in a greased bowl, turning to grease all over.
Cover with cloth and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Punch down, wrap in wax paper, and chill 20 minutes.
Menawhile work butter with your hands until pliable but still cold.
Roll dough on a lightly floured board into a rectangle about 12"X 16".
Dab 1/2 the butter over 2/3 of dough and fold letter style, bringing unbuttered 1/3 in first.
Pinch all edges to seal.
Give dough 1/4 turn and roll quickly with short, even strokes into a 12"X16" rectangle.
Butter the same way, fold and roll again using remaining butter.
Roll and fold twice more (without adding any more butter), then wrap and chill 2-3 hours or overnight.
Halve dough, and keep 1 piece cold while shaping the other: Roll into a 15" circle and cut into 12 or 16 equal-size wedges.
Roll up loosely from the wide side and place, triangle points down, 2" apart on ungreased baking sheets.
Cover and let rise until almost doubled in size, about 1 hour.
Toward end of rising, preheat oven to 375° F.
Brush rolls with glaze and bake 15-20 minutes until well browned.
Cool slightly before serving or serve at room temperature.