1 pkg. dry yeast
1/2 c. warm water (105-115 degrees)
1/2 c. butter
1/4 c. sugar
1 tsp. salt
1/2 c. evaporated milk
3 1/2 c. sifted all-purpose flour
1/2 c. butter, melted

In large bowl, dissolve yeast in warm water; set aside. In small saucepan, melt 1/2 cup butter with salt, sugar and evaporated milk. Cool this mixture to lukewarm and then 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, about an hour.

Punch down dough and roll out on a lightly floured board into a 12"x18" rectangle. Cut into diamond shapes or squares about 3" in size. Dip each piece into melted butter. Place in overlapping layers in an 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 warm. It makes one large loaf.