In a small bowl add the water, 1 teaspoon of the sugar, and the yeast. Stir to combine and let it sit for 5 minutes until the yeast is bubbly and activated.
In the body of a stand mixer with the hook attachment, add the remaining sugar, ½ cup of the butter cut into tablespoons, milk, egg, and salt, stir to combine.
Once activated, add the yeast mixture and stir to combine.
Add 3 cups of the flour, and stir it in.
Mix on medium speed until the dough starts to clean the sides of the bowl. If the dough is too sticky, start adding up to 1 more cup of flour, 1 tablespoon at a time, until the dough cleans the sides of the bowl.
Knead the dough on medium-high speed for 7 minutes, until a soft, smooth dough is formed.
Spray a large bowl with cooking spray, add the dough and roll it around so it is covered in the spray. Cover the bowl with plastic wrap and let it double in size in a warm, dry place, 60-90 minutes.
Line a large sheet tray with parchment paper, set aside.
Once doubled, punch down the dough to release the air bubbles.
Divide the dough into 2 even balls.
Roll out one ball at a time into a 12-inch circle.
Using a pizza cutter, cut into 12 even wedges.
Using the remaining ¼ cup of softened butter, smear a little bit of it onto each wedge.
Starting at the larger end of the triangle, tightly roll into a crescent shape.
Place the rolls onto the prepared sheet tray. Repeat with the remaining dough ball.
Cover with a clean kitchen towel and allow to double again for 60-90 minutes.
Preheat the oven to 350°F. Bake the rolls for 12-15 minutes until golden brown and puffed up.
Immediately brush with the melted butter and serve.
Notes
We like to use whole milk for this recipe, but 2% can be used as well.
This makes a large batch, you can easily halve this recipe.
Add other ingredients to the rolls for another flavor, see above on some ideas.
These make great vessels for smaller sandwiches.
They work great with any meal to use as a side dish.