1/2 c. milk
1/2 c. butter
1/3 c. sugar
3/4 c. salt
1 pkg. active dry yeast
1/2 c. warm (110 to 115 degree) water
1 egg, beaten
About 4 c. flour

Scald milk, pour over butter, sugar and salt. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve.

Add egg, yeast and 2 cups flour to milk mixture. Beat with electric mixer at low speed until smooth, about 1 minute. Beat at medium speed until thick, about 2 minutes.

Add enough remaining flour and mix with spoon or hands to make a dough that leaves the side of bowl. Turn onto lightly floured board and knead gently. Let rise in greased bowl until doubled, about 1 hour.

Turn dough onto board, divide in half, roll each half to make a 12-inch circle. Cut each circle into 12 wedges. Roll up to make crescents. Let rise until doubled, about 30 minutes. Bake in preheated 375 degree oven for about 15 minutes.