Homemade Crescent Rolls

Add yeast, warm water and 1/2 tsp sugar to the bowl of a stand mixer. Stir to combine and let stand for 5 minutes.
To the bloomed yeast add 1/4 cup sugar, melted butter, milk, 1 egg, salt and 3 cups of flour.
Using the dough hook start kneading the dough adding in the remaining 1 cup of flour as needed. The dough should start to form a ball and pull away from the sides of the bowl. This usually takes about 6-8 minutes.
Shape the dough into a ball and transfer it to a greased bowl and cover with a damp cloth or plastic wrap. Let it sit at room temperature for an hour or until it has nearly doubled in size.
Punch down the dough and transfer it to a clean surface. (No need to flour the surface the dough has enough butter than keeps it from sticking)
Cut the dough in half and roll each dough ball into a 12 inch circle.
Using a pizza cutter or knife cut each circle into 12 equal wedges.
Roll each triangle up starting at the widest edge like you would with store bought crescent dough.
Transfer crescent rolls to a baking sheet lined with parchment paper. Cover with plastic wrap and let them rest for 30 minutes.
Meanwhile preheat the oven to 375 degrees.
In a small bowl combine egg and 1 tbsp of water. Whisk to combine.
Brush each crescent roll with the egg wash.
Bake for 8-10 minutes or until they are golden brown.
Serve warm and enjoy!