1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1/2 cup butter, softened
1/3 cup sugar
3/4 teaspoon salt
4 to 4-1/2 cups all-purpose flour
Additional butter, melted
In a large mixing bowl, dissolve yeast in warm water. Add the milk, 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 6-8 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-in. circle; cut each circle into 12 wedges.
Roll up wedges from the wide end and place pointed end down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 30 minutes.
Bake at 375° for 12-14 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks to cool. Makes 2 dozen