Pour whole milk in a microwavable container and heat for 1 minute. Pour it into a Bosch or KitchenAid Mixer fitted with a dough hook.
Add yeast and 1 tablespoon of the granulated sugar.Stir until slightly combined. Allow mixture to sit for 5 minutes.
Add remaining sugar, slightly beaten eggs, salt, 1/2 cup of the melted butter and vanilla extract. Turn mixer on low and mix until ingredients are combined.
Turn off mixer and add 2 cups flour. Pulse mixer on low until flour is incorporated.
Turn mixer to low and slowly tap in remaining flour a little at a time (to prevent flour from flying everywhere). It is important to watch the consistency of your dough as you add your flour. Add a little and let it fully incorporate into the dough before adding more. You want a dough that is soft but not sticky.
Once the motor bears down and slows a little turn it to medium speed. Add flour until dough begins pulling away from sides of mixer. Knead dough on medium speed for 10 minutes.
Check dough consistency. Press dough with your finger. It should still be soft but not too sticky to handle. If you need to add a little more flour at this point you can.
Remove dough from mixer and place on a lightly floured surface.
Split dough into 2 even pieces. Set one aside.
Press dough into a circular shape with hands, keeping it as symetrical as possible.
Roll dough into circle with floured rollling pin - between 1/8 and 1/4 inch thick
Pour 1/4 cup meted butter onto flat dough. Spread evenly over dough
Using a pizza cutter cut dough into 12 equal pie slice shapes.
Roll dough starting at wide end into crescent roll.
Place rolled crescent dough on a lined baking sheet. Make sure the end of the dough is tucked under the bottom of the crescent roll.
Arrange all 24 crescent rolls on baking sheet and cover with plastic wrap or a tea towel. Place tray in a warm location to rise until double (about 1 1/2 - 2 hours).
Preheat oven to 400 degrees.
Brush with another 1/4 C melted butter
Sprinkle with raw sugar crystals is desired.
Bake at 400 degrees for 10-12 minutes. Or until lightly golden and hollow sounding when you pat the center of the roll.
brush with another 1/4 C melted butter
Optional - Place the baking sheets straight into the freezer. Keep rolls there until fully frozen. Then store them in an airtight freezer bag until you are ready to take them out to bake them another day!Remove frozen crescent rolls from freezer and arrange on a lined baking sheet. Cover with plastic wrap and place in a warm location until they are completely thawed and risen until double.Frozen crescent rolls are best if used a month after freezing.