1-First Step: Activate the Yeast (Mise en Place) Warm 1/4 cup water to 110°F. Stir in 2 1/4 tsp active dry yeast. Let sit 5 minutes until foamy. This proofs freshness. Meanwhile, warm 1/2 cup milk (microwave 20 seconds) and melt 1/4 cup butter. Measure sugar, salt, egg, and flour. Prep a greased bowl and baking sheet. Room-temp ingredients speed mixing.

2-Second Step: Mix the Dough In a large bowl, combine foamy yeast, warm milk, sugar, melted butter, salt, and egg. Stir well. Add 3 1/2 cups flour gradually. Mix until a soft dough forms. It's sticky at first, normal. Turn onto floured surface.

3-Third Step: Knead the Dough Knead 8 minutes by hand until smooth and elastic. Use windowpane test: stretch thin without tearing. If sticky, add flour 1 tbsp at a time, up to 4 cups total. Avoid over-flouring for tender flaky rolls.

4-Fourth Step: First Rise Place dough in greased bowl, cover with damp cloth. Let rise in warm spot 1-2 hours until doubled. Oven with light on works great (85°F ideal). Poke test: finger indent stays.

5-Fifth Step: Shape the Rolls Punch down dough, divide in half. Roll each into 12-inch circle (1/4-inch thick). Cut into 8 triangles per circle (pizza cutter). Roll from wide end to tip, tuck point under. Place point-side down on parchment-lined sheet, 2 inches apart. Curve into crescent shape.

6-Sixth Step: Second Rise Cover loosely, rise 30-45 minutes until puffy. Preheat oven to 375°F now.

7-Final Step: Bake and Finish Bake 12-15 minutes until golden. Brush hot rolls with melted butter. Cool 5 minutes on rack. Serve warm. Internal temp 190°F for doneness.