In a large bowl (or the bowl of your stand mixer), combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for about 5–10 minutes until it gets foamy. If it doesn’t foam, your yeast might be dead, and nobody wants emotionally unavailable yeast in this recipe.

Whisk in the egg, melted butter, and salt. Add the flour gradually, starting with 3 cups. Mix until a soft dough forms. If it’s super sticky, add a little more flour, one tablespoon at a time, just until it’s workable.

Turn the dough out onto a lightly floured surface and knead for about 6–8 minutes until it becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook for about 5 minutes.

Place the dough in a lightly greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for about 1 hour, or until doubled in size. This is the perfect time to make tea, scroll Pinterest, or dramatically stare out the window like you’re in a bread commercial.

Once the dough has risen, punch it down gently (very satisfying). Roll it out into a large circle, about 12 inches across. Use a pizza cutter or sharp knife to cut the circle into 12–16 triangles, like slicing a pizza.

Starting at the wide end of each triangle, roll it up toward the point to form that classic crescent shape. Place the rolls on a parchment-lined baking sheet, point-side down.

Cover the rolls loosely and let them rise again for about 30–45 minutes, until puffy and pillowy.

Preheat your oven to 375°F. Bake the rolls for 12–15 minutes, until golden brown on top and your kitchen smells like pure happiness.

While the rolls are baking, stir together the softened butter, honey, and a pinch of flaky sea salt. As soon as the rolls come out of the oven, brush them generously with the honey butter. Don’t be shy. This is not the time for restraint.

Finish with a light sprinkle of flaky sea salt on top if you want to feel extra fancy (and you do).