Ingredients
4 cups all-purpose flour1/2 cup sugar1 teaspoon salt1 cup cold butter, cubed, or shortening1 package (1/4 ounce) active dry yeast1/4 cup warm water (110° to 115°)3/4 cup warm 2% milk (110° to 115°)1 large egg, room temperature, lightly beaten4 tablespoons butter, melted, divided
Preparation
In a large bowl, combine the flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, dissolve yeast in warm water; add to crumb mixture. Add milk and egg; mix well. Cover and refrigerate overnight.
Divide dough into 4 equal portions. On a lightly floured surface, roll 1 portion into a 12-in. circle. Brush with 1 tablespoon melted butter; cut into 12 wedges.
Roll up, beginning with the wide end; place on greased baking sheets. Repeat with remaining dough. Cover and let rise in a warm place until nearly doubled, about 1 hour.
Bake at 375° until golden brown, 10-12 minutes. Remove to wire racks.
