In a large bowl, whisk flour, yeast, sugar, and salt.

Stir in warm milk, melted butter, and the egg until a shaggy dough forms. Knead by hand or with a mixer for 5–7 minutes until smooth and slightly tacky.

Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot until doubled, about 60–90 minutes.

Punch down the dough. Divide into two equal pieces. Roll each piece into a 10–12 inch circle on a lightly floured surface.

Brush the circle with a thin layer of melted butter. Using a pizza cutter, slice each circle into 8 wedges (like a pizza).

Add a small amount of filling at the wide end if using. Roll each wedge from the wide end toward the tip to form crescents. Curve slightly into a crescent shape.

Place on a parchment-lined baking sheet, tip side down. Cover loosely and let rise for 20–30 minutes while you heat the oven to 375°F (190°C).

Brush with egg wash or melted butter. Add toppings if desired.

Bake 12–16 minutes, until puffed and golden. Brush with a little more melted butter right out of the oven for extra flavor.

Cool for 5–10 minutes before serving so the layers set.