Crescent Rolls

Heat the milk in a saucepan over medium heat just until bubbles appear (do not let it boil).

Combine the butter, sugar, and salt in a large heat-proof bowl. Stir in the hot milk until mixed, then set aside and let cool until lukewarm (about 100 degrees F).

In a small bowl, combine the yeast and warm water. Let stand until the yeast bubbles, about 10 minutes.

Add the yeast and egg to the milk mixture and beat on low speed with an electric mixer until combined. With the mixer running at low speed, add 2 cups of the flour and mix until smooth and thick.

Add enough of the remaining flour until the dough starts to pull away from the sides of the bowl.

Remove the dough from the mixing bowl and place on a floured work surface. Knead for 2-3 minutes until the dough is smooth and elastic.

Place the dough in a large, greased bowl and turn to coat in the grease. Cover the bowl loosely with a damp cloth and let rise in a warm, draft-free place until doubled in size, about 1 hour.

Punch down the dough and place on a floured work surface. Divide the dough in half, cover with a damp cloth again, and let rest for 10-12 minutes.

Grease 2 baking sheets.

Roll out each dough piece into a 12-inch circle using a floured rolling pin. Cut each circle into 6 equal-sized wedges.

Starting at the wide end, roll up each wedge. Place the wedges point-side down on the greased baking sheet and curve the ends in towards each other to form a crescent shape.

Cover the rolls again with a damp cloth and let rise for 30 minutes in a warm, draft-free place until the rolls are almost doubled in size.

Preheat the oven to 400 degrees F.

Brush each crescent roll with the beaten egg glaze. Place the baking sheets in the oven and bake for 15 minutes at 400 degrees F or until light golden brown. Remove the crescent rolls from the baking sheet and let cool on a wire rack.

Store the crescent rolls in an airtight container at room temperature.