In a saucepan, heat milk until bubbles appear around edges of pan. Combine butter, sugar, and salt. Add hot milk; stir well. Cool to lukewarm (95-100 degrees). In a small bowl, dissolve yeast in warm water. Let stand until foamy, 5 to 10 minutes. Beat yeast mixture and egg into milk mixture at low speed. Beat in 2 cups of flour at low speed until smooth. Continue beating until thick. Mix in enough remaining flour until dough pulls away from sides of bowl. 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 hour. Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth; let rest for 10 minutes. Grease 2 baking sheets. Using a floured rolling pin, roll 1 dough half into a 12-inch 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. Cover loosely with a damp cloth; let rise in a warm place until almost doubled, 30 minutes. Preheat oven to 400 degrees. Brush crescents with glaze. Bake until golden, 15 minutes. Transfer to a wire rack to cool.

Baking Tips: Knead dough very gently to keep rolls tender.

Baking.