Buttery Crescent Rolls

Love these!

1 package (1/4 oz) active dry yeast
1/2 cup warm water (110F to 115F)
1/2 cup warm milk (110F to 115F)
1/2 cup butter, softened
1/3 cup sugar
1 egg
3/4 teaspoon salt
4 - 4 1/2 cups all purpose flour
additional butter, melted

Dissolve yeast in warm water. Add milk, butter, sugar, egg, salt, and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining floure to form a soft dough. Turn onto a floured surface; knead until smooth & elastic, about 6-8 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; turn out onto floured surface. Divide dough in half, cover, and let rest for 10-15 minutes. Roll each portion of dough into a 12-inch circle; cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down, 2 inches apart on greased baking sheets. Curve ends to form crescents. Cover and let rise until doubled, about 30 minutes. Bake at 375F for 12-14 minutes until golden brown. Brush with melted butter and remove from pans to wire racks to cool.