Add warm water and yeast to a small bowl and let sit for 5 to 10 minutes until dissolved and slightly foamy.

While yeast is blooming, combine flour, sugar and salt in a medium to large bowl and whisk well to combine.

Add cold butter to the flour mixture and use a pastry blender to cut butter into the flour until the butter is in pea-sized pieces. Set this aside and work quickly on the remaining steps so the butter does not melt or cover and put in the refrigerator if there is any delay. (Alternatively you can use a biscuit cutter with a handle or two knives or leave the butter in one large stick and freeze for 15 minutes before grating it into the flour using the large hole side of a handheld grater.)

Add the milk and egg to the yeast and water and whisk to combine.

Pour the wet ingredients into flour butter mixture and gently stir until no dry flour remains.

Cover the bowl tightly with plastic wrap and refrigerate overnight or for at least 8 hours.

Turn chilled dough out onto a floured surface and lightly flour the top of the dough.

Pat the dough into a rectangle and roll into a 7”x15” rectangle with the long side facing you.

Fold the ends of the dough into the middle in an overlapping fashion, as if you are folding a business letter.

Rotate the dough so that the longer side is facing you and roll the dough to a 7” x 15” rectangle, with the long side facing you. Dust with flour as needed to keep it from sticking.

Brush the dough with 1 tablespoon of melted butter.

Again fold the ends of the dough into the middle in an overlapping fashion, as if you are folding a business letter.

Roll the dough out to a 7” x 12” rectangle. Gently wrap the dough in plastic wrap and transfer to a baking sheet or large plate. Place in the refrigerator for 30 minutes to rest and chill.

Remove the chilled dough from the refrigerator, unwrap and place on a lightly floured surface and dust both sides of the dough with flour.

Working quickly, roll the dough out until it is at least big enough for a 12” plate to fit on top or at least 14” by 14”.

Place a 12” plate or round cake pan on top of the dough and use a pizza cutter or sharp knife to cut out a 12” circle of dough. Remove the excess dough (save and re-roll for extra rolls) and the plate.

Use a pizza wheel or sharp knife to cut the 12” circle of dough into 4 even wedges, then cut each quarter of dough into 3 even wedges until you are left with 12 even wedges of dough.

Working quickly and one a time, place a wedge of dough on the counter in front of you with the wide base closest to you.

Stretch the point of the wedge of dough on the counter by about ½” and flatten slightly to stick to the counter.

Using a paring knife, cut a 1” slit into the center of the base end of the wedge and gently pull the dough apart to separate the flaps of dough and slightly widen and base by about 1”.

Grab the inside corners of the dough flaps and fold them up to meet the outside edges of the corresponding sides of the dough wedge. (See Video)

Gently pull the outside tips of the base of the dough wedge outward and roll the dough wedge roll up from the bottom all the way to the tip, until it resembles a small croissant. Place it on a baking sheet that has been lined with two layers of parchment paper or a “silpat”, with the seam (the point end of the triangle) facing down so that the roll doesn’t unravel while baking. Repeat with all of the dough wedges.

Cover lightly with plastic wrap that was lightly sprayed with cooking spray to prevent sticking to the rolls.

Let rise at room temperature for 1 ½-2 hours until about 50% larger in size.

Bake in the center of a preheated 375º F oven for 14-16 minutes until golden brown.

Let cool on the baking sheet for 10 minutes and serve warm or let cool completely on a cooling rack and place in a 350º F oven for 5-7 minutes to reheat when you are ready to serve.