Sprinkle the yeast over the warm water in a large bowl. Add the next 6 ingredients and beat to a smooth batter. Set aside. Take the 3 cups of flour and cut in the chilled butter until pea sized. Pour this dry mixture into the yeast batter and stir just until all flour is moist.

Cover with plastic wrap and refrigerate 4 hours to 4 days.

Press down and divide into 4 parts. On floured board, roll each to form 16″ circles. Cut into 6, 8 or 16 wedges. Roll loosely from large end.

Place point side down on ungreased cookie sheets. Leave 1 1/2″ between.

Cover and let rise at room temperature. Don’t try and speed this up. When nearly double, brush with an egg glaze of one egg beaten with 1 tablespoon water.

Bake at 400 degrees for 12-15 minutes.