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