Butter Crescents (Julia’s rolls)

1/2 cup milk
1/2 cup butter, softened
1/3 cup sugar
1/2 tsp salt
1 Tbsp. Saf-Instant Yeast
1/2 cup warm water
1 large egg, lightly beaten
3 1/2-4 cups of flour

Dissolve yeast in the warm water, let stand for about 5 min. In a saucepan heat the milk until bubbles appear around the edges. Add milk to butter, sugar and salt. Beat egg and yeast mixture at low speed. Beat in 2 cups of flour until smooth. Mix in enough remaining flour until dough pulls away from the sides of bowl. On a floured surface, knead dough very gently until smooth and elastic. Place in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise ina warm place until doubled, 1 hour. Punch down dough. Divide in half cover with damp cloth, let rest for 10 min. Grease baking sheets. Roll one dough half into a 12-inch circle. Cut circle into 6 wedges. Roll up each wedge and place on baking sheet. Cover loosely with a damp cloth; let rise in warm place for 30 min.
Preheat oven to 400. Bake until golden, about 15 min. Brush with butter when they get out of the oven. You can also glaze the rolls before you bake them by beating an egg and brushing the top of the rolls.