Put yeast in large bowl and add 2 tbsp hot tap water. Allow to proof until yeast is mostly dissolved (3-5 minutes – take this time to microwave the milk for 1 minute). Pour in warm milk and stir; melt butter and stir in. Beat egg and stir in lightly; add sugar and salt and stir until blended. Add flour a cup at a time until the dough is full incorporated; for the final 2 cups, add 1/2 cup at a time and mix with hands. Stop adding flour when dough is still sticky but begins to pull away from bowl and fingers (the consistency of refrigerated crescent dough). Transfer to large sheet of…