In a small saucepan, scald the milk by heating over medium-high heat until tiny bubbles form around the edges of pan. Remove from heat.
In a small bowl or teacup, dissolve yeast in lukewarm water.
In the bowl of an electric mixer, combine sugar, butter, salt and milk. When yeast mixture has cooled slightly, stir it in. Mix/knead for 1 minute.
Butter or oil a large bowl. Place dough in bowl and turn once to grease top. Cover bowl with a clean damp towel or plastic wrap and place in a warm, draft-free place to rise until doubled in bulk.
Turn dough out onto a lightly floured work surface and knead again for 1 minute. Return to bowl for a second rising until nearly doubled in bulk (this second rising will take a longer time than the first).
Turn dough out onto a clean, lightly floured work surface and roll out to a thin, even circle about 1/4 inch in thickness. Cut into 12 pizza slice shaped wedges. Brush each triangle with lukewarm (not hot) melted butter. Roll triangles up, starting with a wide end and rolling towards a point; curl ends slightly to form a crescent shape.
Place on a greased baking sheet and allow to rise until nearly doubled in a warm place.
Bake at 400°F for 15 minutes or until golden.
Variation: Sprinkle crescents heavily with cinnamon sugar before rolling up.