Ingredients:
1 pkg. active dry yeast or 1 cake compressed yeast
1 1/2 c. water
4 1/2 c. unsifted all purpose flour
2 tbsp. salt
1 tbsp. sugar
2/3 c. butter
1 egg yolk
Use very warm water (105 to 115 degrees) for dry yeast; lukewarm (80 to 90 degrees) for compressed. Sprinkle dry yeast or crumble cake into water. Let stand a few minutes. Into large bowl, cut in 1/2 cup soft butter, yeast and mix well. Roll about 1/4 inch thick or cut 2 floured board.
Put half on a cookie sheet. Brush with melted butter. Top with remaining. Beat egg yolk and 1 tablespoon of water together. Brush on biscuits. Cover and let rise until doubled about 1 hour. Preheated hot oven (425 degrees) for about 10 minutes. Makes 3 dozen.
1 pkg. active dry yeast or 1 cake compressed yeast
1 1/2 c. water
4 1/2 c. unsifted all purpose flour
2 tbsp. salt
1 tbsp. sugar
2/3 c. butter
1 egg yolk
Use very warm water (105 to 115 degrees) for dry yeast; lukewarm (80 to 90 degrees) for compressed. Sprinkle dry yeast or crumble cake into water. Let stand a few minutes. Into large bowl, cut in 1/2 cup soft butter, yeast and mix well. Roll about 1/4 inch thick or cut 2 floured board.
Put half on a cookie sheet. Brush with melted butter. Top with remaining. Beat egg yolk and 1 tablespoon of water together. Brush on biscuits. Cover and let rise until doubled about 1 hour. Preheated hot oven (425 degrees) for about 10 minutes. Makes 3 dozen.
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