1 envelope dry yeast
1/2 cup very warm water
1 cup butter or margarine
1/4 cup sugar
1 teaspoon salt
1/2 cup evaporated milk
3 1/2 cups sifted flour
Sprinkle yeast into water in a large bowl. Stir. Melt 1/2 cup butter, stir in sugar, salt and milk. Add to yeast. Beat in flour all at once and knead. Cover with a clean towel and let rise 1 hour. Melt remaining 1/2 cup butter, punch down dough. Roll out on a lightly floured board, cut into diamonds 3 inches each. Dip into melted butter, over lapping in ungreased 12 cup tube mold. Cover. Let rise 1 hour. Bake at 350F for 45 minutes.
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