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In a large bowl, combine 3½ cups flour, 1½ tsp yeast, 2 tbsp sugar, and 1 tsp salt. Warm 1½ cups milk and 3 tbsp butter in the microwave until butter is melted, then add to your dry mixture. Mix until a shaggy dough forms.
Turn dough onto a floured surface and knead for 5 minutes until smooth and elastic. The dough should feel soft and slightly tacky but not sticky.
Place dough in a lightly oiled bowl, cover and allow to rise in a warm place for 1-2 hours, or until doubled in size.
Once risen, punch down the dough and turn onto a floured surface. Roll into a thin rectangle, approximately 12×16 inches.
Brush softened butter evenly all over the surface of the dough. Cut the rectangle into 8 equal pieces, then cut each rectangle diagonally to create 16 triangles.
Starting from the wide end of each triangle, gently roll toward the point to create a crescent shape. Place on a parchment-lined baking sheet, leaving space between each roll.
Cover and allow to rise for 1 hour until puffy and noticeably larger.
Preheat oven to 400°F (200°C). Beat 1 egg with 1 tbsp milk to make egg wash and brush over the tops of each crescent.
Bake for 15 minutes, or until golden brown on top. Remove from oven and serve warm.