1 env. active dry yeast
1/4 c. warm water (115 degrees)
1 1/4 c. evaporated milk
3 egg yolks, slightly beaten
3 1/3 c. flour
1/4 c. sugar
1 tsp. salt
1/2 c. butter, room temperature

Stir yeast into warm water to dissolve. In small bowl mix well the dissolved yeast, milk and egg yolks; set aside.

In large bowl stir together flour, sugar and salt. Cut in 1/2 cup butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir yeast mixture into flour mixture just to moisture. Spread dough with light film of butter to prevent drying. Cover bowl with plastic and refrigerate overnight or up to 4 days.

To bake; remove from bowl, place on floured board, roll over a couple of times in flour then shape into roll size balls. Let rise until doubled in size. Bake on greased cookie sheet at 350 degrees for 20 minutes or until golden brown. Makes about 2 dozen.