* see note at bottom of recipe before you begin
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
2 envelopes (8 g each or 2 tbsp) quick-rise instant yeast
1 tsp salt
1/2 cup water
1/3 cup butter or magerine
1 tbsp water
1 tsp dried rosemary
Reserve 1 cup flour. Mix remaining 2 1/2 cups flour, sugar, yeast and salt in large bowl.
Heat milk, water and butter until very warm (125 F / 50 C). Stir warm liquid into dry ingredients. Beat in egg. Mix in enough reserved flour to make a soft dough that does not stick to bowl.
Knead on lightly floured surface until smooth and elastic, about six minutes.
Cover with greased wax paper and a tea towel; let rest 10 minutes in a warm spot.
Divide dough in half. Roll each half into 16-inch circle. With sharp knife, cut each circle into 12 wedges. Roll up each wedge tightly from wide end. Place rolls, points down, on greased baking sheets. Curve ends to form crescents.
Cover with greased wax paper and a tea towel. Let rise in a warm spot until doubled in size; about 30 minutes.
Glaze: Beat egg and water, mix in dried rosemary. Brush on rolls.
Bake in 375 F oven about 15 minutes or until golden brown. Remove from sheets to wire rack to cool.
*NOTE: Be sure to work in a warm kitchen when making bread. All your ingredients should be room temperature. I had trouble previously with the bread not rising enough, and I think it was because I didn't have the egg at room temperature when I mixed it into the bread dough. I had it at room temperature the next time, and the bread rose perfectly. Also, it was a cold day in my house, so I put the oven on for a couple of minutes just enough to warm it up a bit (about 75 F), and then turned it off. I put the dough in the oven to rise. It worked well this way.