Ingredients:
½ cup warm water
2 TBSP yeast (stir in warm water to dissolve)
12 oz evaporated milk
½ cup sugar
2 tsp salt
2 eggs
½ cup softened butter for dough
½ cup melted butter to spread on dough before baking and on rolls after baking
Enough flour for desired consistency (5 - 6 cups)
Method:
- Dissolve yeast in ½ cup warm water. Mix with evaporated milk, sugar, salt, eggs, and ½ cup softened butter. Add one cup flour and blend in thoroughly. Repeat until dough begins to be more stiff, but still very sticky.
- Add flour ½ cup at a time until dough is stiff and very much like dough, but still somewhat sticky. If making in a mixer, knead for 10 minutes. If kneading by hand, knead until somewhat smooth.
- Form into a ball and place in a large, greased bowl. Flip dough over so it is greased on both sides. Cover bowl with plastic wrap and let rise to at least double in size.
- Punch down dough, form into ball and let rise a second time.
- Punch down dough again and separate into 4 even balls. On a lightly floured surface, roll dough ball into a circle to slightly more than ⅛ inch thick (¼ inch thick is too thick.). Spread melted butter on the surface of dough circle.
- Slice dough into 8 pie slices. Roll each slice from the wide end to the narrow end. Place on greased baking sheet with the tip underneath (so it doesn’t come unrolled) and curl in the corners to form a crescent shape. Repeat this process with each ball of dough.
- Cover rolls with plastic wrap and let double in size.
- Bake at 350°F for 15 minutes. Remove from oven and brush with remaining melted butter.
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