1 env. yeast
1 c. warm water
3/4 c. canned milk
1 1/2 tsp. salt
1/3 c. sugar
1 egg
5 c. flour
1/4 c. butter, melted & cooled
1 c. firm butter at refrigerator temp.
1 egg, beaten with 1 tbsp. water

In bowl, soften yeast in water. Add milk, salt, sugar, egg and 1 cup of the flour. Beat to make smooth batter then blend in melted butter; set aside.

In large bowl, cut 1 cup firm butter into remaining 4 cups flour until particles are the size of dried kidney beans. Pour yeast batter over top and carefully turn mixture with spatula to blend just until flour is moistened. Cover with plastic and refrigerate at least 4 hours or up to 4 days. Remove dough to floured surface, press into ball and knead about 6 turns.

Divide dough into 4 equal parts. Shape one part at a time, leaving remaining dough wrapped in plastic. Roll into circle about 17" in diameter. Cut circle into 8 equal pie shaped wedges. Roll each wedge towards its point. Shape each roll into crescent and place on foil lined baking sheet. Cover lightly and leave at room temperature. Do not speed rising by placing rolls in a warm spot.

When almost double, brush with egg-water mixture. Bake at 325 degrees for about 35 minutes.