In a measuring cup, soften yeast in warm water, set aside.
Heat milk in a sauce pan on the stove, then remove from heat and add cold butter.
After the butter is melted, stir in sugar, salt, and beaten eggs.
Put that mixture in a large mixing bowl, and stir in yeast/water mixture.
Add flour a cup at a time.
Mix to a soft dough; the dough should form strings from the edges as it mixes, then the dough is done.
Let it rise 1-2 hours in a covered bowl on the counter (it should double or triple in size in that amount of time).
## Once Risen
Place 1/2 of the dough on a floured flat surface, and turn it over until it is dusted with flour; then knead dough a little and roll it out into a circle.
Brush 1/2 of the melted butter on the rolled out dough and spread it to the edges.
Cut into 16 pie-shaped pieces.
Roll each section from the wide end to the pointed end to make a crescent shape.
Place rolls on a greased/buttered cookie sheet.
Brush the tops of the rolls with butter.
Repeat with second 1/2 of dough.
Let rolls rise about 2 hours, uncovered, or until doubled in size.
