In a small bowl, dissolve yeast in warm water for approximately 5 minutes until foamy and activated.
With an electric mixer on low, beat together egg, sugar, and salt. Set aside.
In a small saucepan, melt the butter on medium heat. When it melts and starts to bubble, whisk in the milk and remove from the stove. Add the butter mixture to the egg mix. Add the activated yeast and stir.
Gradually add flour one cup at a time mixing well after each addition. The dough will be pretty sticky and not stiff. This is the desired result. Add just enough flour until the dough pulls away from the sides. Cover the dough and set in the refrigerator overnight.
Remove the rolls from the refrigerator about 3-4 hour prior to baking.
Turn the dough out onto a lightly floured surface and divide into two equal portions and form each half into a ball. Slight flatten the top of the dough into a disc and lightly dust the top with flour. Roll the odugh out into a 14-inch circle.
Melt the remaining butter and pour ¼ cup of butter to hte middle of the dough and with a spoon, spread the butter out to within one inch of the dough's edge.
Using a pizza cutter or sharp knife, cut the circle in fourths and each fourth into thirds making 12 triangles of dough.
To Shape:
To shape into a crescent, begin with the wide end of the triangle and gently roll it toward the tip.
Line a baking sheet with parchment paper and place the crescents seam-side down on the sheet. Cover with a dish cloth and let rise until double in size, about 1-3 hours depending on the heat of your home.
Bake at 375 degrees F for 15-18 mins.
Melt ½ cup butter
Recipe by The 36th AVENUE at https://www.the36thavenue.com/easy-crescents-recipe/