1 package active dry yeast,
1 cup warm milk,
1/2 cup butter, softened,
1/3 cup sugar,
3/4 teaspoon salt,
4 to 4-1/2 cups all-purpose flour,
1 egg + 1 teaspoon water= egg wash;
In a large mixing bowl, dissolve yeast in warm milk. Add butter, sugar, egg, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12 inch circle; cut each circle in 8 or 12 wedges. Roll up wedges from the wide end and place pointed end down 2 inches part on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes. Brush crescents with egg wash.
Bake at 375 F for 12-14 minutes, or until golden brown. Remove crescents to wire racks to cool.