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1/4 oz ea. active dry yeast
warm water (110 to 115 degrees)
In a large mixing bowl, disolve yeast in warm water. Let stand for 5 minutes.
Melt 1/4c butter, set a side.
Combine 1 cup flour, sugar, salt and add to yeast mixture. Add the evaporated milk, 1 egg, and melted butter; beat until smooth.
Place in remaining flourin a large bowl, cut in remaining butter until crumbly, add yeast mixture, mix well.
Do not knead. Cover and refrigerate over night.
Punch dough down. Turn onto a lightly floured surface, knead about 5 or 6 times.
Divide dough into four pieces. Roll each piece into a 16" round circle, cut each circle into 8 wedges. Roll up wedges from the wide end and put point side down.
Place 3" apart on ungreased baking sheets. Curve ends to form a crescent shape. Cover and let rise in a warm place for one hour.
Beat water and remaining egg, brush over rolls. Bake at 325 degrees for 20-25 minutes or until lightly browned. Serve warm.