In a large bowl, mix together the yeast, warm water, and sugar.

When the yeast and sugar have dissolved, add the warm milk, egg, salt, and 2 cups of the flour.

Mix well, add the melted butter, and mix again.

Next, add enough of the remaining flour to make a smooth dough.

(It won’t be quite as firm as you would need for a kneaded dough.

) Do not knead.

Instead, cover the bowl and let it sit in your refrigerator overnight so the dough has a chance to stiffen up enough to handle the next day.

Several hours before you need the rolls, remove the bowl from the refrigerator, divide the dough into thirds, and then turn out the dough onto a floured work surface.

Roll each piece of dough into a thin round.

Cut each piece into 12 pie-shaped wedges.

Roll up each wedge, from the outside to the center, into a crescent.

Place them on a greased pan; don’t crowd.

Cover the pans and let the rolls rise until double, about 2 hours.

(This could take a bit longer if the dough is very cold.

)

Bake in a preheated 425° oven or until baked through and very lightly browned.