1 env. dry yeast
1/2 c. very warm water
1 c. (2 sticks) butter
1/4 c. sugar
1 tsp. salt
1/2 c. evaporated milk
3 1/2 c. sifted flour

Sprinkle yeast into water in a large bowl. Stir. Melt 1/2 cup butter, stir in sugar, salt and milk. Add to yeast. Beat in flour all at once and knead. Cover with a clean towel and let rise 1 hour. Melt remaining 1/2 cup butter, punch down dough.

Roll out on a lightly floured board, cut into diamonds 3 inches each. Dip into melted butter, over lapping in ungreased 12 cup tube mold (coffee can works). Cover. Let rise 1 hour. Bake at 350 degrees for 45 minutes. Remove from milk.