In saucepan heat milk until bubbles appear around edges. Combine butter, sugar, and salt. Stir well. Cool to Luke warm.
In small bowl dissolve yeast in warm water. Let stand until foamy. About ten min.
Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue adding in flour until dough pulls away from sides of bowl.
On floured surface knead dough very gently until smooth. Place in large greased bowl turning to coat. Cover loosely with damp towel and let rise in a warm spot until doubled in size. About an hour.
Punch down dough. On floured surface divide dough in half. Cover with damp towel and let rose ten min.
Grease 2 baking sheets . using floured rolling pin, roll one dough half into a 12 inch circle. Cut into 6 wedges. Starting at side opposite the point roll up each wedge. Place point side down on prepared sheets. Curve edges to form crescents. Repeat with other half of dough.
Cover loosely with damp towel let rise 30 min.
Preheat oven to 400°F. Brush crescents with a lightly beaten egg. Bake for 15 min. Transfer to wire rack.
