In a large bowl, stir together 1 cup flour, milk, butter, sugar, yeast, and salt. Add just enough flour to the dough so that it becomes smooth but no longer sticky (tacky is okay) — don't add too much!
Cover and let dough rise for 30-40 minutes until doubled.
Divide dough into 2 portions and roll out into a rough rectangle, approximately 8 inches wide by 11 inches long. Cut each rectangle into roughly 5-6 skinny triangles.
Roll up tightly, starting at the wide side of the triangle. Place on a baking sheet lined with parchment paper.
Cover lightly with plastic wrap and place in a warm spot to rise for 30-40 minutes or until doubled.
In a small bowl, beat egg with water.
Brush egg over tops of crescent rolls. Repeat until all are done.
Bake for 15 minutes or until tops are golden brown.