Stir the yeast into the lukewarm water. Set aside. In the bowl of an electric mixer fitted with a paddle attachment, add the eggs and mix until frothy. With the mixer still running add sugar, and salt. Continue to mix on low speed until well blended then set aside.
In a small saucepan, melt the butter. When the butter has completely melted and the butter starts to bubble, add the milk all at once. Immediately take off the heat. Don’t let the milk mixture get too hot. The temperature should not exceed 113℉. With the mixer on low add the warm milk/butter mixture. Mix well. Stir in the dissolved yeast.
Add the flour 1 cup at a time until you have added 4 cups of flour. Mix well after each addition. Mix for 3-5 minutes. Add additional flour 1/4 cup at a time until the dough starts to pull away from the sides. I rarely add the full 5 cups of flour. Continue to mix for 5-8minutes. I like to clean up my mess and do the dishes while the dough continues to mix. You don’t want a still dough. It needs to be quite sticky.Scrape the dough away from the sides of the bowl.Scrape down the bowl and slightly form a ball of dough. No need to oil the bowl.You can see how sticky the dough is.Cover with plastic wrap and refrigerate the dough overnight.
When ready to bake, remove dough from the refrigerator. Place the dough onto a lightly floured surface. Cut the dough in half. Shape each half into a ball of dough. Roll out each ball into a 14-inch circle. Melt 1/2 cup butter. Pour half the butter into the middle of each circle. Spread butter to within one-inch of the edge. Cut each circle in half then cut in half the other direction so that the dough has been cut into fourths. Cut each fourth into thirds. Each circle should be cut into 12 triangles. Beginning at the wide edge of the triangle roll the dough towards the tip of the dough. Place the crescent-shaped rolls onto a greased or parchment-lined baking sheet, point down. Place 12 rolls per baking sheet. Cover and allow to rise for 3-4 hours or until the dough feels like a marshmallow when gently pressed. Bake in a preheated 350-degree oven and bake for 15-18 minutes or until golden. Makes 2 dozen rolls.