Homemade Crescent Rolls

Directions

1. 1
   Sprinkle yeast over warm water (110° to 115°) in large bowl. Add 1 cup flour, evaporated milk, salt, egg, sugar and melted butter.
2. 2
   Beat until smooth.
3. 3
   In separate bowl, cut chilled butter into remaining flour until butter particles are the size of peas. Pour yeast batter over the top.
4. 4
   Fold in until all flour is moist. Cover bowl with plastic wrap.
5. 5
   Chill 4 hours.
6. 6
   Can be refrigerated several days.
7. 7
   Handle dough as little as possible.
8. 8
   Divide in half, keeping rest cool.
9. 9
   Knead 6 to 7 times and roll 1/4 of dough into 1/4-inch thick circle on floured board.
10. 10
    Cut circle into pie shaped wedges.
11. 11
    Roll each loosely toward point.
12. 12
    Place on ungreased cookie sheet.
13. 13
    Cover lightly and let rise until double (don't speed rising by placing in warm spot).
14. 14
    When doubled, brush with egg and water mixture.
15. 15
    Bake at 400° for 12 to 15 minutes.