1 pkg. 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, soft
1 c. butter, firm

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

In another bowl cut 1 cup of firm butter into the remaining 4 cups of flour until butter particles are the size of kidney beans. Pour yeast batter over this and carefully turn mixture over with spatula until all flour is moistened. Cover with Saran wrap and refrigerate 4 hours or up to 4 days.

Remove dough to floured board; press into compact balls and knead about 6 turns to release air bubbles. Divide dough into 4 equal parts. Shape one at a time. Refrigerate remaining dough.