Cut butter into 1/2-inch slices. Stir butter slices into the 3 cups flour till coated and separated; chill. Combine the 1-1/2 cups of flour and the yeast. Heat and stir milk, sugar, adn salt till warm. Add to flour-yeast mixture along with 1 egg. Beat with an electric mix on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in the chilled butter-flour mixture till flour is well moistened (butter will stay in large pieces.)
Sprinkle a pastry cloth or surface with the 1/4 cup flour. Turn dough out onto floured surface. With floured hands, knead dough very gently about eight times. With a well-floured rolling pin, rol dough into a 12x12-inch rectangle. Fold dough crosswise into thirds to form a 12x7-inch rectangle. Wrap loosely; place in freezer for 20 - 30 minutes or till dough is firm but not excessively stiff.
On a floured surface, roll again into a 21x12-inch rectangle. Fold into thirds again and give dough a quarter-turn; roll, fold, and turn twice more, flouring surface as needed. Place dough in a plastic bag; seal, leaving room for expansion. Chill dough for 4 to 24 hours.
Cut dough crosswise into fourths. Return 3 pieces to refigerator till ready to use. On a lightly floured surface, roll dough into a 16x8-inch rectangle. Cut rectangle in half crosswise, forming 2 squares. Cut each square in half diagonally, for a total of 4 triangles. Roll up each triangle loosely, starting from an 8-in side and rolling toward the opposite point. Repeat rolling, cutting, and shaping with remaining 3 ortions of dough. Place rolls on ungreased baking sheets, oiubts down; curve ends. Cover, let rise till almost double (about 1 hour). Beat 1 egg with water or milk; brush lightly over rolls. Bake in a 375 degree oven about 15 minutes or till golden. Remove from baking sheets; cool.
Originally Submitted
7/25/2012
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