Butter Crescent Rolls

• 1 pkg. yeast
• 1 c. warm water (105~ to 115~)
• 3/4 c. evaporated milk
• 1/3 c. sugar
• 1 1/2 tsp. salt
• 1 egg
• 5 c. all-purpose flour
• 1/4 c. margarine, melted and cooled
• 1 c. firm cold margarine
• 1 egg, beaten (optional)
• 1 Tbsp. water (optional)

1. Dissolve yeast in water in large bowl.
2. Add milk, sugar, salt and egg, stirring until well blended.
3. Add 1 cup flour and beat until smooth.
4. (Don't worry if it doesn't dissolve all together, it will be fine.)
5. Add melted margarine; blend and set aside. Take another bowl and add the 1 cup cold margarine and remaining 4 cups of flour.
6. Cut the margarine and flour with a pastry blender or table knife until in fine particles like pie crust.
7. Pour the yeast batter into the flour mixture; carefully mix and blend well. Cover with clear plastic wrap and refrigerate for 4 hours or 4 days.
8. Remove the dough to floured board and knead several times to release any air bubbles, then divide the dough into 4 equal parts.
9. Shape the portion to be used into a ball and refrigerate the rest.
10. Roll out into a circle about 17-inches.
11. Using a table knife, cut into 8 equal parts and roll up into a croissant shape. Place on ungreased cookie sheet; cover with dish towels and keep out of drafts.
12. They will rise in 4 to 5 hours.
13. In warmer weather, they will rise faster.
14. Rolls may be lightly brushed with the egg wash as they begin to rise.
15. Bake at 325u0b0 for 30 to 35 minutes.
16. The complete recipe makes about 32 rolls.

yeast, warm water, milk, sugar, salt, egg, flour, margarine, margarine, egg, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491043 (may not work)