You will need:
1 tablespoon yeast
1 cup water
3/4 cup evaporated milk
1 1/2 teaspoon salt
1/3 cup sugar
1 egg
5 – 5 1/2 cups all-purpose flour, sifted
1/4 cup melted butter
1 cup butter
1 egg beaten with: 1 tablespoon water
Procedure:
1. In a bowl, dissolve yeast in water. Add milk, salt, sugar, egg and 1 cup flour. Beat until smooth then add the melted butter. Blend well then set aside.
2. In another bowl, put 4 cups of the flour. Cut in butter until mixture resembles coarse crumbs. Pour yeast mixture over it and fold gently until flour is moistened. Cover with clear plastic and refrigerate for at least 4 hours to 1 day.
3. Transfer dough to a floured surface. Knead briefly to expel air. Divide dough into 4 portions. Shape one portion at a time. Keep the remaining portions in the refrigerator. Roll out dough into the circle 17-inches in diameter. With a sharp knife, cut the circle into 8 equal wedges. Loosely roll each wedge starting from the broad end towards the point. Bend the 2 ends toward each other to form a crescent. Place on baking sheets. Cover lightly and let it rise until doubled. Brush with eggwash. Bake in a preheated 325 F oven for 35 minutes or until lightly browned.