Heat the milk, add one teaspoon of sugar and the yeast.
Mix the other ingredients, add the milk with the yeast and swell it properly.
Leaven the raw dough in a lukewarm place until it doubles in size (about 50-60 minutes).
Place the risen dough on a flat surface and cut it up into 32 pieces.
Form each small piece into a dumpling, then stretch them into long strips.
On one end, cut one third into finger wide strips, then fold up from the other end.
Place the half done crescents into a baking tray filled with baking paper and let them rise for another 45-50 minutes.
Preheat the oven to 170 Celsius degrees and bake until done for 12-15 minutes.
Melt the two tablespoons of butter and immediately, while it's hot, grease the done chimney crescents and roll them in vanilla/cinnamon/cocoa/walnut sugar or coconut flakes.
Notes
If you want bigger crescents, cut the dough only into 16 pieces instead of 32.
Recipe by Mom With Five at https://www.momwithfive.com/2018/04/26/bake-mini-chimney-crescent/