Activate your yeast first by combing the water and yeast together in a small bowl. Stir the yeast a little bit and let it sit until it foams about 10 to 15 minutes. If your yeast doesn't activate, do not proceed.
In a microwave safe bowl combine the milk, sugar and 1/4 cup of the butter and microwave for about a minute until the butter melts. Whisk it a bit, so that the butter melts completely. Let the milk cool a bit, so that it's just warm to touch. Whisk in the egg.
In the bowl of your mixer, start with 4 cups of flour, add salt and mix. Add the milk and yeast mixture to the flour.
Using the dough hook mix for a couple minutes. The dough is ready when it comes clean from the sides of the bowl. If the dough is too sticky add more flour, starting with about 1/4 cup at a time until the dough comes clean from the sides of the bowl while mixing. Mine only required 4 cups, that's why start with 4 cups and go from there.
Place the dough in an oiled bowl, cover it up with a clean damp kitchen towel or plastic wrap and let it rest until it doubles in size.
Once the dough is ready, punch it down to let the air out. Cut it in 2 pieces. Roll each piece into a circle about 14" in diameter. Spread the top with remaining butter. For both pieces you shouldn't need more than 1/4 cup. Using the pizza cutter cut the circle into quarters first, then each quarter into thirds, for 12 pieces in total. Roll up each piece to form a crescent.
Repeat with other piece of dough. Place the rolls onto a buttered pan.
Preheat oven to 350 F degrees.
Let the rolls rest until the edges touch, they should almost double in size.
Bake for about 15 or 20 minutes until golden brown. Melt remaining butter (should have about 1/4 cup of butter left) and brush the rolls while still warm.