1/4 cup sifted all-purpose flour
3/4 cup butter
1 pkg. active dry yeast
/4 cup warm water, 110 ° F to 115°F (Or if using compressed yeast, soften 1 cake in 1/4 cup lukewarm water, 80°Fto85°F.)
3/4 cup milk
3 tablespoons sugar
1 teaspoon salt
1 cup s
1. Baking sheets will be needed.
2. Measure 1/4 cup sifted all-purpose flour.
3. Cut in 3/4 cup butter with pastry blender or two knives until well blended.
4. Shape mixture into a ball and place on a long length of waxed paper. Cover with another long le