Instructions: 1. In a medium mixing bowl, pour the milk over 1/4 cup of the sugar, the softened butter, and the salt. Stir to melt the butter. Let cool to warm.

2. Meanwhile, in a small measuring cup, mix the yeast with the warm water and the remaining 1 teaspoon sugar. Let stand until foamy, about 5 minutes.

3. When the milk mixture has cooled to warm, add the yeast mixture, the egg, and 2 1/2 cups of the flour. Beat well with a wooden spoon to form a satiny smooth batter. Add enough of the remaining 1 to 1 1/2 cups flour to make a somewhat sticky dough that leaves the sides of the bowl. Turn out on a lightly floured surface and knead lightly until smooth and elastic, letting the dough pick up only enough flour to prevent sticking.

4. Place the dough in a buttered bowl, and turn once to butter the top. Cover with plastic wrap and let stand until doubled, 1 to 1 1/2 hours.

5. Punch down the dough; divide into 3 parts. Working with 1 part at a time, roll out to a 12-inch circle on a lightly floured surface. Spread with 1/3 of the melted butter. Cut, as for pie, into 8 equal wedges. Roll each wedge from the wide end to the point and place, point-side down, on a nonstick or greased baking sheet. Curve the ends slightly to form a crescent shape. Cover with plastic wrap and let rise until doubled, about 1 hour.

6. Meanwhile, preheat the oven to 375F.

7. Bake the rolls in the oven until evenly browned, 12 to 15 minutes. Serve hot.

Yield: 2 Dozen

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