Butter Crescents

1/2 cup milk
1/2 cup butter, softened
1/3 cup granulated sugar
1/2 teaspoon salt
1 package active dry yeast
1/2 cup warm water (105º -115º F)
1 large egg, lightly beaten
3 1/2-4 cups flour

1. In a sauce pan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk; stir well. Cool to lukewarm (95-100ºF).
2. In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
3. Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl.
4. On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning over to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled 1 hour.
5. Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 minutes.
6. Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch circle. Cut circle into 6 wedges. Starting at side opposite point, roll up each wedge. Place, point side down, on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.
7. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.
8. Preheat oven to 400ºF. Brush crescents with 1 large egg, lightly beaten. Bake until golden, 15 minutes. Transfer to a wire rack to cool.