To a stand mixer bowl, add 1 cup flour, yeast, sugar and salt. Whisk to combine. In saucepan or microwave-safe dish, add water, milk and butter; heat to 120-130°F (butter does not need to melt).
Add milk mixture to flour mixture. Using a paddle attachment, mix for 4 minutes on medium speed. Add egg; beat 1 minute. Switch to dough hook attachment. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover and refrigerate for 2 hours, then let dough sit on counter for 30-45 minutes.
Turn dough onto lightly floured surface and knead about 6 times to release air bubbles. Divide into 3 equal parts. Roll each part into a 14-inch circle. With a sharp knife or pizza cutter, cut into 8 or 10 pie-shaped wedges. Starting with wide edge, roll each wedge toward the point. Place on ungreased cookie sheets, point side down, and curve into crescent shape. Cover; let rise until indentation remains after touching.
Preheat oven to 350°F.
Brush egg wash over crescent rolls . Bake for 15 to 18 minutes or until golden brown. Remove from cookie sheets and cool on wire rack.