Not specified

1. In a small saucepan combine the water, milk, and half the butter (4 tablespoons).
2. Set over medium heat and cook until the butter is melted.
3. Remove from heat and let cool until just warm, about 110°F (45°C).
4. In the bowl of a stand mixer fitted with the dough hook, stir together the warm water mixture with the yeast, sugar, egg, salt, and flour.
5. Turn the mixer to medium and knead until smooth and elastic, about 5 minutes.
6. Shape the dough into a smooth ball and place in a clean bowl.
7. Cover and let rise until doubled in size, about 1 hour.
8. Divide the dough into 2 equal parts, forming each into a smooth ball.
9. On a clean work surface use a rolling pin to roll each ball into a 16 to 17-inch (43cm) round.
10. Using a small offset spatula or the back of a spoon, spread 2 tablespoons of the remaining room temperature butter onto each dough round.
11. Use a pastry cutter to cut each round into 16 triangles.
12. Roll the triangles into crescents, starting from the bigger outside edge.
13. Bring the edges together to create the crescent shape with the tip tucked down under the roll.
14. Place on a parchment lined baking sheet, cover, and let rise for about 20 minutes, or until puffy.
15. Meanwhile, preheat the oven to 400°F (200°C).
16. Combine the egg white with 1 teaspoon water and brush over the rolls.
17. Bake the rolls for 15 minutes, or until golden brown.
18. Let cool slightly before serving.
19. MAKE AHEAD: Partially baked rolls can be frozen for up to 1 month.
20. To partially bake rolls follow directions, but let them bake at 400°F (200°C) for only 4 minutes.
21. Remove from oven, let cool completely, then place in a single layer in a resealable plastic bag in freezer.
22. When ready to serve defrost at room temperature and bake at 400°F (200°C) for about 10 to 12 minutes, or until golden.

Not specified