Holiday Butter Crescent Rolls

Makes 1 dozen dinner rolls, I always 4 times the batch and it works beautifully!

1/2 cup milk

1/2 cup butter, softened

1/3 cup granulated sugar

1/2 teaspoon salt

1 package active dry yeast

1/2 cup warm water

1 large egg, lightly beaten

3 1/2 - 4 cups all-purpose flour

1. 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.
2. In a small bowl, dissolve yeast in warm water. Let stand until foamy.
3. 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.
4. On a 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.
5. Punch down dough. On a floured surface, divide dough in half. Cover with a damp cloth;; let rest for 10 minutes.
6. Grease baking sheet. Roll out with a 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 sheet. Repeat with remaining dough.'
7. Cover loosely with a damp cloth; let rise in a warm place until almost doubled.
8. Preheat oven to 400 and bake until golden. Transfer to a wire rack to cool. Enjoy!!!