Christmas Morning Danish Rolls

2 pkgs yeast in ¼ c. water
2 c. milk, scalding
½ c. margarine
½ c. sugar
½ tsp. salt
½ tsp nutmeg
½ tsp lemon extract
½ tsp almond extract
2 eggs, beaten
½ lb. butter
flour

To milk add next 6 ingredients, add eggs and 1 c. sifted flour. Blend thoroughly. Add yeast. Mix adding enough flour for soft, unsticky dough. Turn onto lightly floured board. Knead until smooth and elastic. Place in buttered bowl, turn. Cover; let rise in warm draft free place for 1 hr.
On board roll to 12 x 22 inches. Cut about 1/3 of butter onto ½ the rectangle and fold dough over. Roll again to 12 x 22, repeat butter and folding 2 more times. Each time dough is folded pinch edges to seal in butter. After 3rd folding cut dough in 24 narrow strips. Twist strips and continue twisting as coiling onto baking sheet. Double in cool place. Bake at 450 degrees for 8 minutes. Drip glaze over.

Glaze:

1 lb. powdered sugar
2 tsp. vanilla
6 T. boiling water

Mix together.