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["Chill evaporated milk in refrigerator for at least one hour.", "In a small bowl, combine yeast and water. Set aside.", "Melt butter in a large microwave-safe mixing bowl. Add sugar. Pour in the cold milk and whisk until the butter forms clumps and shards that float on the milk. Whisk in the egg and egg yolk.", "Using a sturdy wooden spoon, stir in two cups of the flour and the yeast mixture until well combined. Add 2 cups additional flour and the salt; stir very well. The dough should be soft and sticky, but if it seems too wet, stir in up to 1/2 cup more flour. Knead by hand (or stir the dough with the wooden spoon) gently and quickly in the bowl until you are sure that it contains no lumps of dry flour. Do not mistake the lumps of butter or grains of salt for undissolved flour, and do not knead for so long that the heat of your hands melts the butter.", "Cover the bowl with plastic and refrigerate several hours or overnight. The dough should double in size before shaping it. If it rises before you're ready to bake, gently deflate it, cover and refrigerate again. To get Rich Quick Rolls, allow the dough to rise at warm room temperature about two hours or until doubled in size.", "Line two baking sheets with parchment. Divide the dough into two equal portions to make 16 large rolls, or into four portions to make 32 dainty rolls. On a lightly floured surface, pat a dough portion into 6""-8"" circles. Cut the circle into eight wedges using a pizza wheel. Roll each wedge from the wide end to the tip and form a crescent; place 2""-3"" apart on prepared baking sheet. (Room temperature dough will be harder to handle than refrigerated dough; if the dough has not been refrigerated, use extra flour to prevent sticking during rolling and shaping.) Cover loosely with plastic wrap or damp linen towels and allow to rise until doubled in size.", "When ready to bake, position racks in the middle of the oven and preheat oven to 375 degrees. Brush rolls with the egg white mixed with 1 tablespoon of water. Bake, rotating pans halfway through baking time, for 15-20 minutes for large rolls, 10 to 12 minutes for smaller rolls, or until rolls are dark golden and fragrant.", "(If you need only a few rolls, divide the dough and flatten it into discs before the final shaping. Wrap tightly in plastic and freeze. When needed, remove a disc from the freezer, allow to thaw completely, then shape and bake as directed.)"]
