In a small bowl, combine the warm water and active dry yeast. Let it sit for 5-10 minutes until it becomes frothy.

In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt.

In a separate bowl, mix the warm milk, softened butter, and beaten egg. Once the yeast mixture is frothy, add it to the wet ingredients.

Gradually add the wet mixture to the dry ingredients, mixing with a spoon or your hands until a dough forms.

Lightly flour your workspace and knead the dough for about 5-7 minutes until it’s smooth and elastic.

Place your dough in a greased bowl, cover it with a cloth, and let it rise in a warm area for about 1 hour or until it doubles in size.

Once risen, punch down the dough and roll it out into a large circle, about 1/4 inch thick. Cut it into 8 wedges (like a pizza). Starting from the wide end, roll each wedge tightly into a crescent shape.

Place the rolled crescents on a greased baking sheet, cover them with a cloth, and let them rest for another 30 minutes.

Preheat your oven to 375°F (190°C).

Bake the rolls for about 15 minutes or until they are golden brown.

Once baked, remove from the oven and allow them to cool slightly before serving.