Pastry Dough

Pastry dough
2/3 c wm water
5 t active dry yeast
1/2 c sugar
mix together well and set aside
1c milk
2 eggs
1/2 c. sugar
2t salt
add above to yeast mixture and blend well
5 c flour
2 c cold butter cut in pcs. 1/2” in size work butter into flour slightly with a pastry cutter or your hands. mix wet into dry and form into mass of dough, cover and chill 6 hrs or overnight. turn out onto well floured board and roll out into a long rectangle...fold over into 3rds. roll out and fold 3 times...cover and chill 6 more hours ...roll into desired shapes proof and bake