½ cup milk
½ cup (1 stick) butter, softened
1/3 cup granulated sugar
½ tsp salt
1 package active dry yeast
½ cup warm water (105° - 115° F.) 1 large egg, lightly beaten
3½ - 4 cups all-purpose flour
1 large egg, lightly beaten
In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk; stir well. Cool to lukewarm (95-100° F).
In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes.
Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating utnil thick. Mix in enough remaining flour until dough pulls away from sides of bowl.
On a floured surface, knead dough very gently until smooth and elastic, 2 to 3 minutes. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 minutes.
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-sides down on prepared baking sheets. Curve ends to form crescents. Repeat with remaining dough half.
Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes.
Preheat oven to 400° F. Brush crescents with glaze. Bake until golden. 15 minutes. Transfer to a wire rack to cool.