Instructions: Stir yeat into warm water to dissolve in small bowl. Mix well the dissolved yeast, cream, milk and egg yolks, set aside.

In large bowl stir together flour, sugar and salt. Cut in 1/2 cup butter with pastry blender or 2 knifes until mixture resembles course crumbs.

Stir yeast mixture into flour mixture just to moisten. Spread doough with light film of butter ot prevent drying, cover bowl with plastic and refrigerate overnight or up to 4 days.

Shape and bake as directed for Swedish Bread. See recipe

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