Ingredients
- 2 pkgs. (1/4 oz. ea.) active dry yeast
- 1 cup warm water
- 1 1/4 cups cold butter, divided
- 5 cups all-purpose flour
- 1/3 cup sugar
- 1 1/2 t. salt
- 3/4 cup evaporated milk
- 2 eggs
- 1 T. water
Preparation
Step 1
In a large mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Melt 1/4 cup butter; set aside. Combine 1 cup flour, sugar and salt; add to yeast mixture. Add milk, 1 egg and melted butter; beat until smooth.
Place remaining flour in a large bowl; cut in remaining butter until crumbly. Add yeast mixture; mix well. Do not knead. Cover and refrigerate overnight.
Punch dough down. Turn onto a slightly floured surface; knead about six times. Divide dough into four pieces. Roll each piece into a 16" circle; cut each circle into eight wedges.
Roll up wedges from the wide ends and place point side down 3" apart on ungreased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 1 hour.
Beat water and remaining egg; brush over rolls. Bake at 325 degrees for 20-25 minutes or until lightly browned. Serve warm.