Ingredients
1/2 cup butter
1/2 cup sugar
1/2 cup milk
salt
1/2 cup evaporated milk
1/4 cup lukewarm water
1 package dry yeast
3 eggs
4 cups flour
extra butter to brush on dough
Preparation
Scald the butter, sugar, milk and dash of salt. Cool. Add evaporated milk. Set aside.
In a glass or metal bowl (see note above), mix the lukewarm water with the package of yeast until the yeast disolves. Wait for a couple of minutes for the yeast to “start”. Whisk in the eggs. Slowly add the flour and stir until combined. Dough will be sticky.
Put the dough into a large, greased bowl. Cover and let the dough rise for 2 - 3 hours in a warm, draft-free spot.
Kneed the dough on a floured surface 15 times. The dough can be refrigerated for 2 - 3 days at this point in a covered, greased bowl (in fact, the rolls are best if refrigerated at least overnight).
Lightly flour your hands and the rolling pin. Divide the dough with a knife into 4 equal pieces and form into balls. If the dough is too sticky to work with, lightly dust flour on it. On a floured surface, roll one of the balls into a circle about 1/8" thin. Brush melted butter over the entire surface. Using a pizza cutter, slice the dough into 8 wedges. Roll each slice from the large side down towards the small side and curve it to form a crescent shape. Place onto an ungreased cookie sheet. Repeat for the remaining pieces of dough.
Cover the cookie sheet(s) with a clean, dry dish towel and let rise for 2 hours (or 3-4 hours if the dough was refrigerated) in a warm, draft-free area.
Bake at 425 degrees for 5 minutes.
Enjoy!
