This section is from the book "A Treatise On Flour, Yeast, Fermentation And Baking Together With RecipesFor Bread And Cakes", by Julius Emil Wihlfahrt. Also available from Amazon: A treatise on flour, yeast, fermentation and baking, together with recipes for bread and cakes.
Take plain milk bread dough and add 10% of the weight of dough in butter; that is to say, for each 10 pounds of dough add 1 pound of butter.
After the addition of the butter, allow the dough to get full proof, then proceed the same as for crescent rolls, but roll looser.
Before baking, wash over with egg water and bake in medium hot oven.