1 package (1/4 oz) active dry yeast, 1 cup warm water (110 - 115 degrees), 1 cup butter (melted), 1/2 cup sugar, 3 eggs, 1/2 t. salt, 4 - 4 1/2 cups flour.
In a small bowl, dissolve yeast in warm water. In a mixing bow, beat butter and sugar. Add eggs, salt and yeast mixture. Stir in enough flour until dough leaves sides of bowl and is soft (do not knead). Cover and refrigerate overnight.
Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into 12" wedges. Roll up wedges from the wide end and place with pointed end down on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place until doubled, about 1 - 1 1/2 hours. Bake at 350 degrees for 20 - 22 minutes or until golden brown. Remove from pans to wire racks. Yield: 2 dozen.
Note: This recipe lets you start the preparation the night before. The next day you shape them into rolls, let them rise and pop them into the oven for fresh-baked crescent rolls before guests arrive.