1 pkg. yeast
1 c warm water
3/4 c. evaporated milk (undiluted)
1/2 tsp. salt
1/3 c. sugar
1 egg, beaten
5 c. flour
1/4 c. butter melted and cooled
1 c. butter (1/2 lb.) refrigerator temperature
1 egg beaten with 2 tsp. water for brushing tops before baking.

Soften yeast in water. Add milk, salt, sugar, beaten egg and 1 cup of the flour. Beat, until the size of beans. Pour yeast mixture over the flour and blend carefully. Cover with plastic and put in refrigerator overnight or up to three days. Put dough on floured board and divide into four parts or balls. Roll each ball into a circle 12 or 15 inch in diameter. Cut each circle into 8 pie shaped pieces. Roll wedges toward point. Shape into crescent and put on lightly greased baking sheet with point down. Let rise at room temperature for about 2 hours. Brush with egg and water mixture and bake at 325 degrees about 25 to 30 minutes or 350 degrees about 20 to 25 minutes. Makes 32 rolls. I usually double the recipe but the egg and water is ample for brushing when doubled.

Optional: Use half white flour and half whole wheat flour and 1/3 cup honey in place of the sugar, but the rolls won't be as light and flakey.