¼ c. warm water
1 t. sugar
½ c. butter OR ½ c. shortening
1 c. evaporated milk
3 beaten eggs
½ c. sugar
1 t. salt
5-6 c. flour
Put 1 t. sugar in ¼ c. warm water. Stir in yeast. Set aside and allow bubbles to form. Melt butter (or shortening) in a large bowl. Add milk to the butter. Add yeast mixture. Add beaten eggs, sugar, salt, and 3 c. flour. Beat mixture until smooth with electric appliance. Add remaining flour, until easy to handle. Knead about 5 minutes. Dough should be moist but not sticky.
Rise 1 hour or until doubled. Form into rolls and place on greased pans. Spray tops of rolls with cooking spray and cover with saran wrap. Allow rolls to double in size (3-4 hours), in a warm place.
Preheat oven to 325 degrees. Bake 15 minutes or until light golden brown. Cool on wire rack. Brush tops of rolls with melted butter. Store in airtight container. Makes 32 small crescent rolls or 24 large.
After the dough is kneaded, it can be stored in a greased, airtight container in fridge for 3 days (punch down dough each day) or 1 month in the freezer. If in freezer, allow to thaw before forming rolls.
Orange rolls: 1 c. sugar, 1 lg grated orange peel, ½ c. melted butter. Spread on one side of dough before forming into rolls.
Cinnamon rolls: ½ c. melted butter, ½ c. sugar, ½ c. brown sugar, ¼ c. cinnamon, ½ c. raisins. Spread on dough then roll up and cut using dental floss.