Pour the warm water in a medium bowl. Add the yeast and 1 teaspoon of sugar. Stir. Set aside and allow mixture to foam and proof for 20 minutes.

Crack eggs into a separate mixing bowl, beat the eggs. Add room temperature butter and 1/2 cup sugar. Beat until combined.

Add 1 cup flour and salt. Mix.

Add milk and mix again.

Add yeast mixture (it should be bubbly and foamy) and add another 1 cup of flour. Mix. Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers. (Do not use more than 5 1/2 cups flour.)

Pour a little vegetable oil into a large gallon-size plastic bag, or grocery bag. Place dough into the bag. Twist end loosely and tuck under.

Let rise 45 minutes. Punch down, and let rise again for 45 minutes.

Divide dough in half. Roll each half into a large circle and cut 12 equal 'pie' pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet.

Cover rolls and let rise another 30 minutes or until doubled in size.

Bake rolls at 375° F. for 12 to 15 minutes, or until golden-brown. Remove from oven and brush tops with melted butter.