Stir yeast in warm water to dissolve. Set aside.

Cream butter and sugar in a stand mixer with the paddle attachment. Add eggs and mix well. Scrape bowl. Add the milk, salt, and yeast mixture. Mix to combine.

Add 5 cups of flour and mix slowly, until just combined. Then switch to a dough hook.

Knead dough for 5 minutes on medium speed, until a soft dough is formed. Add up to 1/2 cup of extra flour, 1 Tbsp at a time, as needed. Dough will be sticky, but should pull away from the sides of the bowl.

Transfer dough to a greased bowl. Cover the bowl with sprayed plastic wrap. Let rise for 30-45 minutes in a warm place.

After the dough has doubled in size, punch the dough down. Divide the dough in half, and shape each half into a ball.

Roll each half into a large circle about 14-inches wide. Then cut each circle into twelve wedges, using a pizza cutter.

Roll each wedge from the wide end to the tip, making about six turns/folds.

Curve ends slightly and place the crescent shaped rolls, tip side down, onto a lightly greased half sheet pan.

Cover the rolls with sprayed plastic wrap and let rise until double in size, about 30-45 minutes. *Preheat oven to 350 degrees Fahrenheit.

Bake homemade crescent rolls at 350˚F for 15-20 minutes or until golden brown on top and bottom. The internal temperature of fully baked rolls should be 190-200˚F.

Brush the top of the hot rolls with melted butter and enjoy immediately. Best served warm.