Dissolve the yeast in 1/2 cup lukewarm water and let stand for about 5 minutes. In a bowl mix the flour, salt and sugar and mix. Add yeast mixture, milk, eggs and the oil, mix - use your hands while rough ball shape. Place dough on a lightly floured board and knead until smooth and elastic dough for 5-6 minutes (you may need a little more flour). Put the dough in a large bowl, cover with a kitchen towel or plastic foil and allow to double its volume of warm for about 1 1/2 hours, or up to 2 hours. The dough should look puffy and soft when you poke a finger. Roll out the dough into a sheet with a thickness of 0.5-1 cm, cut out circles with a diameter of 7-10 cm, put them in the middle of the stuffing of your choice and shrink-wrapped in crescent. Bake in moderate oven 20-25 minutes.