Scald the milk in a small saucepan over medium heat just before it begins to boil (about 180°F). Remove the milk from the heat and stir in the butter, sugar, and salt. Make sure the mixture has cooled to lukewarm (100°–110°F).
Meanwhile, dissolve the yeast in the warm water and let it sit until foamy, 5–10 minutes.
Stir the dissolved yeast into the cooled milk mixture.
Whisk a few tablespoons of the milk mixture into the beaten eggs to temper. Slowly whisk the eggs back into the milk mixture.
Gradually add the flour and stir until a shaggy dough forms. Knead on a lightly floured surface until smooth, about 3 minutes.
Place the dough in a lightly greased bowl, cover, and let it rise until doubled in size, about 1½ hours.
Punch down the dough and divide it into 2 equal pieces. Roll each piece into a 10" circle then cut them into 8 wedges.
Starting from the wide end, roll each wedge tightly into a crescent shape.
Arrange the crescent rolls point-side down, on a pizza stone lined with parchment paper, spacing them about 2" apart. Cover loosely with plastic wrap or kitchen towel and let them rise until puffy, about 1 to 1½ hours.
Prepare the grill for Indirect Direct Medium Heat cooking (375°–425°F). Preheat for 15 minutes and brush the grill grates clean.
Set the grill to 400°F. Preheat for 15 minutes and brush the grill grates clean.
Place the stone on the indirect side of the grill. Close the lid and bake until golden brown, 20–25 minutes, rotating the parchment paper halfway through for even browning.
Place the stone on the grill. Close the lid and bake until golden brown, 20–25 minutes, rotating the parchment paper halfway through for even browning.
