5 c. all-purpose flour
2 pkgs. Red Star instant blend 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, refrigerator 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 - butter does not need to melt. Add to 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 and refrigerate 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 shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheet, point side down. Let rise in warm place until almost doubled (1 to 1/12 hours). Combine 1 slightly beaten egg and 1 tablespoon water; brush rolls with egg mixture. Bake at 350 degrees for 15 to 18 minutes.