Ingredients
1 tablespoon yeast
1 cup warm water
3/4 cup canned milk, undiluted
1 1/2 teaspoons salt
1/2 cup sugar
1 egg
5 cups flour
1/4 cup butter melted and cooled
1 cup firm butter
1 egg, beaten with 1 tablespoon water
Preparation
In bowl, let yeast soften in water. Add milk, salt, sugar, egg and 1 cup of the flour. Beat to make a smooth batter, then blend in melted butter; set aside.
In a large bowl, cut the 1 cup firm 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 for at least 4 hours, or up to 4 days. Remove dough to a floured surface, press into a compact ball and knead about 6 turns to release air bubles.
Divide dough into 4 equal parts. Shape 1 part at a time, leaving remaining dough, wrapped in clear plastic in refrigerator. Roll 1 part of dough into a circle 17 inches in diameter. Using a sharp knife, cut circle into 8 equal-size, pie shaped wedges.
Loosely roll each wedge toward its point. Shape each roll into a crescent and place point down on a foil-lined baking sheet. Allow about 1 1/2 inches of space around each roll. Cover lightly and leave at room temperature in a draft-free place. When almost double in size, about 2 hours, brush with egg-water mixture. Bake at 325 degrees for about 35 minutes. Serve warm.
