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["Dissolve sugar in milk and add yeast.", "Sift flour and salt together; rub in 6 tablespoons of butter and mix to a dough with the eggs and yeast mixture.", "Knead five minutes and roll into a rectangular sheet about twice as long as it is wide.", "Cut about half the additional butter into small lumps about the size of peas over 2/3 of the dough.", "Fold the part of the dough that does not have butter on it over half the butter-covered portion; then fold the other third over the first two layers, so that you now have 3 thicknesses of dough (something like an envelope).", "Press down the edges all the way around and roll out fairly thinly.", "Repeat the process of cutting the remaining butter on 2/3 of the dough, folding to 3 thicknesses and rolling out.", "It may be necessary to repeat once again to get all the butter incorporated.", "Cover with a cloth and set aside at room temperature for 1/2 hour, then roll out and shape as desired.", "let rise until light, but not quite doubled in bulk as it will continue to rise in the oven.", "Bake in a preheated 375F oven for 15 to 25 minutes, depending on the size of the rolls.", "Pastry shapes: Roll dough 1/2"" thick, cut into strips 1/2"" wide by 8"" long. Twist strips and form into rings or figure-8's.", "Triangles: Roll dough 1/2"" thick, cut into squares. Spread with almond paste, fold over the corners into an envelope and press down the edges. When baked, spread with frosting.", "Pinwheels: Roll dough 1/2"" thick, cut into 4"" squares and cut dough from each corner almost to the center. Fold each alternate point to the center, pressing down firmly."]
