Scald the first 3 ingredients and let cool to lukewarm.
Meanwhile, in small bowl, mix the yeast and warm water and set aside to proof.
In a large bowl, combine the egg and salt with the scalded mixture. Be sure it’s not too hot or it will cook the egg.
Add the yeast mixture to the other ingredients.
Mix in 4-5 Cups flour using a wooden spoon or other hand utensil. Dough should be dense but somewhat sticky.
Cover with cloth and let rise in a warm place until double in size. (about 45-60 mins)
Turn the dough out onto a clean and floured surface.
Divide the dough equally into two.
Roll one half of the dough into a circle.
Butter the circle with softened butter.
Use a pizza cutter to cut the circle into 4 and then each quarter into thirds. So for one half, or one circle, you will have 12 pieces of dough.
Roll each piece of dough from the fat end to the small center end, making a crescent roll.
Place crescent roll (tuck tail end underneath roll) on a baking tray covered with parchment paper. Best fit is 3 rows of 8 rolls and will allow for all the rolls to fit on one tray.
Repeat steps 9 through 13 with the second half of the dough.
Cover with a cloth and let rise again.
Preheat oven to 360 and bake for 12-15 minutes.
After they are removed from the oven, brush tops with butter to make them irresistible.

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