Marika was our GHS librarian when I first started teaching at GHS in 1982
5 c flour
1 c cold butter
1 pkg yeast
¾ c evaporated milk
1 c warm water
1 ½ tsp salt
½ tsp sugar
¼ c melted butter and cooled
1 egg
1 egg beaten with 1 tbsp water for wash
Mix 3 c flour, cut in butter until the size of peas. Add remaining ingredients, mix until smooth. Cover and refrigerate for up to 4 days. Turn out on a floured surface, knead briefly and divide into 4 parts. Roll each portion into a 14” circle. Cut into 8 wedges, and roll towards point.
Cover, and let rise. When double brush with egg wash. Bake at 325 for 30-35 min.