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. all - purpose flour
1/4 c. butter, melted and cooled
1 c. firm butter, at room temperature
1 egg, beaten with 1 tbsp. water

Soften yeast in water. Add milk, salt, sugar, egg and 1 cup flour. Beat to make smooth batter, then blend in melted butter. Set aside. In large bowl, cut 1 cup butter into remaining 4 cups flour until butter particles are the size of dried kidney beans. Pour yeast batter over top and carefully turn mixture over with a spatula to blend just until flour is moistened. Cover with plastic wrap and refrigerate at least 4 hours, or up to 4 days.

Remove dough from floured surface, press into compact ball and knead about 6 turns. Divide dough into 4 equal parts. Shape one part at a time, leaving remaining dough wrapped in plastic in refrigerator. Roll one part into a 17 inch circle. Using a sharp knife cut circle into 8 equal - sized pie - shaped wedges. Loosely roll each wedge toward its point and shape into crescent. Place point down on foil lined baking sheet. Cover lightly and leave at room temperature until almost doubled in bulk (about 2 hours). Brush with egg - water mixture. Bake at 325 degrees for 35 minutes. (Do NOT speed rising by placing rolls in warm spot.)