1. In large mixing bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let stand until foamy, 5 to 10 minutes. Whisk in warm milk, remaining sugar, egg, and salt, mixing well. Gradually add 3 cups flour, one cup at a time; beating until smooth (if using an electric mixer, use the PADDLE attachment for this dough, not the dough hook). Beat in butter, mixing well. Add remaining flour, beating to make a soft dough (dough will be slightly sticky). Do not knead. Place dough in a greased bowl, turning to grease top. Cover and refrigerate overnight.
2. Punch down dough. Turn out onto lightly floured surface, divide dough into 4 equal portions, knead each 4 or 5 times. Let rise about 10 minutes. Lightly grease or line 2 baking sheets with parchment paper. Using a floured rolling pin, roll one dough half into a 12-inch circle. Cut circle into 8 wedges. Roll up each wedge, starting at wide end. Place point-side down, 2-inches apart, on prepared baking sheets. Curve ends to form a graceful crescent shape, if desired. Repeat with remaining dough half. Rolls may be frozen at this point (*see note). Cover loosely plastic wrap; let rolls rise in a draft-free warm place (85 degrees), until almost doubled, about 1 hour.
3. Preheat oven to 350 degrees F. In a small bowl, beat egg and milk until combined. Gently brush rolls with egg glaze. Bake in the center of oven until light golden brown, about 15 to 20 minutes. (Be careful, oven temperatures can vary, if rolls begin to burn on the bottom before turning light brown, the oven is too hot.) Transfer to wire rack to cool.

Makes about 32 rolls.

Variations: For even more butter flavor; brush the 12-inch dough circles with additional melted butter before cutting into wedges and rolling.

For a whole wheat version; substituted whole wheat flour for up to half of the all-purpose flour.

*Note: For make-ahead frozen rolls; mix, rise, and shape rolls as directed. Place on a nonstick or parchment-lined baking sheet that will fit in freezer. Cover tightly with plastic wrap. Freeze until firm, about 2 to 3 hours. Transfer rolls to a plastic freezer bag. Freeze rolls for up to 2 weeks, but no longer, because the leavening power of the yeast will begin to decrease.
To defrost and serve freezer rolls, place unbaked frozen rolls on greased or parchment-lined baking sheets. Cover loosely with plastic wrap and let rise in a draft-free warm place (85 degrees), until doubled in bulk, about 2 to 3 hour. The rolls may also be thawed overnight in the refrigerator. Bake as directed.