Combine warm water, milk, sugar, and yeast in a bowl.

Let sit for 5 minutes until it becomes frothy.

A frothy yeast mixture indicates that your yeast is active and ready to do its job.

In a separate large bowl, sift together flour and salt.

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Add the yeast mixture, melted butter, and beaten egg to the dry ingredients.

Mix until a soft dough forms.

It’s crucial not to overmix the dough to keep the crescent rolls light and airy.

Turn the dough out onto a floured surface.

Knead for about 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl and cover with a damp cloth.

Set aside in a warm place for 1 hour or until doubled in size.

Patience is key here; a well-risen dough will result in fluffier rolls.

Punch down the risen dough and turn it out.

Roll the dough into a 12-inch circle and cut into 12 triangles.

Roll each triangle tightly from the wide end to the point to form a crescent shape.

Place the shaped rolls on a parchment-lined baking sheet.

Cover and let them rise again for 30 minutes.

Brush with melted butter and bake at 375°F for 12-15 minutes.

Baking times may vary depending on your oven, so keep an eye on your crescent rolls to avoid over-baking.