(1)In a saucepa, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk; stir well. Cool to lukewarm.
(2)In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5-10 min.
(3)Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 c of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough puls 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 to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hr.
(5)Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 min.
(6) Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12 in 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.
(7)Cover losely with a damp cloth; let rise in a warm place until almost doubled, 30 min.
(8)Preheat oven to 400 f. Brush crescents with glaze. Bake until golden, 15 min. Transfer to a wire rack to cool.
Originally Submitted
3/8/2012
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