In a small bowl, combine 1 cup of lukewarm water with 1 tablespoon of active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, combine 1 cup of milk, 1/4 cup of sugar, and 1/2 cup of unsalted butter. Heat this mixture gently until the butter melts but does not boil. Allow to cool slightly, then add the activated yeast mixture and 1 large egg. Whisk until well combined.
Gradually add 4 to 5 cups of all-purpose flour and 1 teaspoon of salt to the wet mixture. Start with 4 cups and mix until a soft dough forms.
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes until it is smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release any air bubbles. Divide the dough into two equal portions. Roll each portion into a large circle about 1/4-inch thick. Cut each circle into 8 equal wedges.
Starting at the wide end of each wedge, roll it up towards the point. Place the rolled crescent on a baking sheet lined with parchment paper, with the point tucked underneath.
Preheat your oven to 375°F (190°C). Once the rolls have risen again, bake them for 12-15 minutes or until golden brown.
Remove the rolls from the oven and let them cool on a wire rack. Serve warm and enjoy!
