Warm the whole milk to about 110°F (43°C) and dissolve the yeast and sugar in it. Let it sit for about 5 minutes until frothy.

In a large bowl, whisk together the flour and salt.

Add the yeast mixture, melted butter, egg, and water to the dry ingredients and mix until a dough forms.

Knead the dough on a floured surface for about 10 minutes until smooth.

Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place until doubled in size, about 2 hours.

Roll the dough into a large rectangle and spread the 3/4 cup of salted butter evenly over the surface.

Fold the dough into thirds, then roll it out again into a rectangle. Fold and roll a total of three times to create layers.

Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat the oven to 400°F (200°C).

Roll out the dough one last time and cut into triangles. Roll each triangle into a croissant shape.

Place on a baking sheet and let rise for about 30 minutes.

Bake for 20-25 minutes or until golden brown.