Scald milk. Stir in sugar, salt, and butter. Cool to lukewarm.

Measure warm water in a large, warm bowl. Sprinkle in yeast. Stir until dissolved.

Add lukewarm milk mixture, eggs, and two cups of flour. Beat until smooth.

Stir in the remaining three and one-quarter cup flour, adding more flour if necessary, until you've formed a soft dough.

Turn onto a lightly floured surface. Knead until smooth and elastic, 3-4 minutes. Place in a greased bowl, turning the dough to grease the top. Cover with a clean dishtowel. Let dough rise in a warm place, free from draft, until doubled in size, about 30 minutes.

Punch down dough. Turn onto a lightly floured surface. Divide dough into three equal pieces.

Roll each piece into a circle 12 inches in diameter. Brush lightly with melted butter.

Cut into 12-16 pie-shaped pieces. Roll up tightly, beginning at the wide end. Seal points firmly.

Place on greased baking sheets with points underneath, about 2 inches apart. Curve to form crescents. Cover. Let rise in a warm place, free from draft, until doubled in size, about 30 minutes.

While the rolls are rising, pre-heat the oven to 400 degrees F. When the rolls are ready, brush them lightly with melted butter. Bake for 12 minutes or until slightly golden. Serve immediately.