1 pkg. dry yeast
1/2 c. warm water
1/2 c. butter
1/4 c. sugar
1 tsp. salt
1/2 c. evaporated milk
3 1/2 c. all-purpose flour
1/2 c. melted butter

In a large bowl, dissolve yeast in warm water; set aside. In small saucepan, melt 1/2 cup butter with sugar, salt and evaporated milk. Cool to lukewarm and stir into yeast mixture. Add sifted flour and knead until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover and let rise until doubled in bulk. Punch down dough and roll out on lightly floured board into a 12 x 18 inch rectangle. Cut into diamond shapes or squares, about 3 inches in size. Dip each piece into melted butter. Place in overlapping layers in ungreased tube pan. Cover and let rise until doubled in bulk. Bake at 350 degrees for 45 minutes or until golden brown. Remove from mold and serve while bread is warm.