Mix 4 lbs. of flour and 3 tablespoons of sugar in a very large mixing bowl.
Warm milk* in a pan, add the yeast. (Milk should reach a temperature of about 105 – 110 degrees F.)
Melt 2 sticks of butter and 1 stick of margarine in a second pan. Reserve ¼ cup of butter, margarine for later.
Combine flour-sugar mixture with 1 ¼ cups of butter/margarine mixture, and milk/yeast mixture.
Mix until pliable. Knead about 10 minutes (you want to feel a popping in the dough).
Add just a bit of the reserve butter/margarine mixture to the pliable dough. Then divide the dough into 10 separate rounds. Cover them with waxed paper.
Remove 1 round of dough. With a long narrow stick, roll out the dough using enough flour to prevent sticking to the rolling pin. You should have an 18 inch diameter circle. Add a bit more reserve butter/margarine to the surface of the circle.
Place another round of dough on top and continue to roll the two layers together until it is as large as a kitchen table. Spread a bit more reserve butter/margarine on the now very large circle of dough.
Fold one side of the circle in and then fold the opposite side over. You will have a rectangular shape and 3 layers.
Spread a bit more butter/margarine reserve over the surface of the rectangle.
Roll, like a jelly roll this time, from the longest side and shape the coiled dough into a horse-shoe shape. Place on a piece of waxed paper and cover with waxed paper.
When you have formed 2 horse-shoe shaped dough strips (by repeating the previous instructions) using a rolling pin, roll out the length and flatten each one.
Make a cut every 1 ½ inches along each strip. You’ll have 17 or 18 cuts along each strip.
Keep in a warm place with waxed paper under the tray. Let rise for 2 or 3 hours.
Repeat directions with the remaining 3 rounds which will give you a total of 5 strips.
After 2 or 3 hours when the first strips have risen, brush tops with egg/milk combination (a standard egg wash recipe should do). Cleanly separate cut pieces and bake at 350 degrees on a greased baking sheet for about 20-25 minutes.