|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||1 Cup (16 tbs) (About 110Â°)|
|Evaporated milk||5 Ounce (1 Small Can)|
|Sugar||1⁄4 Cup (4 tbs)|
|Salad oil||3 Tablespoon|
|All-purpose flour||4 Cup (64 tbs), unsifted|
|Egg white||1 , lightly beaten|
|Coarse salt||2 Tablespoon|
|Caraway seeds||2 Tablespoon|
In a large bowl, dissolve yeast in water.
Stir in milk, sugar, salt, and oil.
Beat in 2 cups of the flour until smooth; then beat in about 1 cup of the remaining flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth and satiny (10 to 20 minutes).
Turn dough over in a greased bowl; cover and let rise until doubled (about 1 hour).
Punch dough down; knead briefly on a lightly floured board to release air.
Divide-dough into 4 equal portions; let rest 10 minutes.
Shape each portion into a ball, then roll out into a 10-inch circle and cut each circle into 8 wedges.
Beginning at wide end, roll up each wedge tightly.
Place on greased baking sheets with points down; brush with egg white, then sprinkle with coarse salt and caraway seed.
Let rise until puffy (about 30 minutes).
Bake in a 400° oven for 15 minutes or until browned.