Step 1
Heat milk in a microwave-safe bowl until warm about 30 seconds. Mix in 1/4 cup butter 2 tablespoons plus 2 teaspoons honey and salt. Cool until lukewarm 3 to 5 minutes.
Step 2
Combine warm water and yeast in a small bowl. Let stand until dissolved and creamy about 5 minutes.
Step 3
Combine milk and yeast mixture in the bowl of a stand mixer fitted with a paddle attachment. Add half the beaten egg. Beat in flour 1/2 cup at a time until dough pulls together. Switch to the dough hook attachment and knead lightly until dough is wet and sticky but forms into a ball about 5 minutes.
Step 4
Grease a large bowl with 1 teaspoon softened butter. Use greased or wet hands to transfer dough into the bowl turning to coat it with butter. Cover with a damp cloth and let rise in a warm place until doubled in volume about 1 hour.
Step 5
Dust a work surface with potato starch. Deflate dough and turn it out onto the work surface. Divide the dough into 4 equal pieces and form into rounds. Place a piece of parchment paper over one of the rounds and roll into a rectangle about 1/8-inch thick with a rolling pin; cut into wedges. Brush each wedge with a little softened butter. Repeat with remaining dough rounds.
Step 6
Roll each wedge up from the base towards the point. Brush a little bit of remaining beaten egg on the seam to seal. Bend each roll into a crescent shape.
Step 7
Line baking sheets with parchment paper. Arrange crescents sealed-side down on the sheets. Brush tops with remaining beaten egg.
Step 8
Transfer baking sheets to the cold oven. Heat oven to 365 degrees F (185 degrees C).
Step 9
Bake crescents until golden brown about 25 minutes.