Mix together. Refrigerate 6 hours or overnight. Remove about 3 hours before serving.
Let stand 1/2 hour, then roll out on floured surface. Allow 2 hours to raise before baking, Bake 400° for 10-12 minute or until golden brown. Bake on ungreased cookie sheet.
To roll out: roll dough out 1/4" thick then butter top with melted margarine and cut into pie slice shape (triangle). Roll largest part towards point. This makes croissant rolls.
Tips
I always mix tis dough with a wooden spoon in tupperware bowl.