5 c. flour, divided
2 pkgs. dry yeast
1/4 c. sugar
2 tsp. salt
1 c. water
3/4 c. evaporated milk
1/4 c. butter
1 egg
1 c. butter, (cut into pieces) refrigerate temperature
1 egg
1 tbsp. water

In large mixer bowl, combine 1 cup flour, yeast, sugar and salt. Mix well. In saucepan, heat 1 cup water, milk and 1/4 cup butter until warm. (120 to 130 degrees). Butter does not need to melt. Add flour mixture. Add 1 egg. Blend at low speed until moistened, beat 3 minutes at medium speed. Set aside in large bowl, cut 1 cup firm butter into remaining 4 cups flour until butter particles are the size of large peas. Pour yeast mixture over flour-butter mixture and fold in until all flour is moistened, cover, refrigerate at least 2 hours. Place dough on floured surface, knead about 6 times to release air bubbles. Divide into 4 parts, roll each fourth to a 14 inch circle. With a sharp knife, cut into 10 pie shape wedges. Starting with wide edge, roll each wedge toward the point, place on ungreased cookie sheets, point side down. Bake at 350 degrees. Makes about 40 rolls.