Combine 1/2 cup milk and 1 tablespoon dry instant yeast. Stir. Leave for 5-10 minutes to rise.
Pour 1 1/2 cups milk into the bread maker bowl or into a bowl of a mixer, add salt, sugar, eggs, butter, the risen yeast mixture, vanilla extract and flour in that order. Put the bread maker into the dough cycle allowing the dough to be knead and then risen. Alternatively, put your mixer onto low speed and let the ingredients come together. When the mixture resembles the dough, allow the mixer to knead it for 20 minutes or until the dough comes off the sides of the bowl leaving it clean. Cover the bowl with a clean cloth and set into draft free warm place to rise and double in size (about 1+ hour).
Once the dough cycle is over and the dough is risen, punch down the dough. Pour couple tablespoons of oil onto your working surface and spread the oil all over with your hand. Remove the dough onto your working surface and bring all ends towards the center forming a ball. Then flip the dough ball tucked ends down, smooth surface up, and roll it into a log. Cut in 3 equal pieces. Shape each into a ball, and set it smooth side up to rest.
Whisk 2 eggs together. Add 1 tablespoon water and whisk again. Set aside.
Turn oven to 350F. Set baking rack in the middle. Line 2 baking sheets with parchment paper.
Roll the dough ball as thin as you can into a circle. Lightly sprinkle the dough with about 3 tablespoons sugar. Cut the rolled out dough like a pizza into 10-12 pieces. Next, roll the crescents starting with the wider end and rolling towards the smaller end. Place shaped crescents onto parchment lined baking sheet, end side down, about 2-3 inches apart. Allow the crescents to rise for about 15-30 minutes until almost double in size. Brush with egg mixture.
Bake crescents until golden in color. About 15-20 minutes. Allow to cool before eating.