Mix yeast, warm water and sugar in the bottom of a mixing bowl. After the yeast starts to work, add the milk, sugar, salt, egg and 1 1/2 cups flour. Mix together until the miture is smooth. Set aside.

Cut the butter into the 4 cups flour until the butter is the size of peas.

Pour the wet batter over the flour/butter mix and stir together until combined. Do not overmix. Cover the dough and put in the refrigerator for several hours. The dough will keep well for several days.

When ready to bake, divide the cold dough into four sections, removing one section. Return the other three sections to the refrigerator until ready to use. Form the 1/4 dough into a ball and roll it out into a circle about 1/2 inch thick. Cut the dough into four sections. Starting at the wide end, roll the section up until the tip is over the roll and bend the ends to form the cresent shape. Place on a baking sheet. Continue with the rest of the sections.

The dough can be made into smaller rolls by cutting into more sections.

Let the rolls rise for an hour, covered with a damp towel or plastic wrap, until twice their original size.

Uncover rolls, place in a COLD oven at 325 degrees for 18 minutes or until brown. Cool on racks.