In a 6 quart pot, add 1 cup of water and bring it to a boil. Add in the butter, sugar, and salt and remove from the heat. Stir until butter is melted. Then add in the 1 cup cold water.

In a bowl, add the yeast to 1 cup warm water. Once the butter mixture has cooled to lukewarm, add the yeast mixture in.

Then stir in the beaten eggs. Add in the flour and stir until combined

Cover pot and place in the refrigerator overnight.

In the morning, divide dough into thirds. On a lightly floured surface rolls out each third of the dough into a circle until the dough is 1/2 inch thick.

Spread dough lightly with the softened butter. Cut the circle into 12 wedges and roll up from the wide end to for a crescent shape.

Place rolls on a parchment lined baking sheet, using 12 per sheet.

Ad this point you let them rise for 4 hours if wishing to use that day. To freeze for a later date, place the baking sheets in the freezer for 1 hour until solid. Then remove the frozen rolls from the baking sheet and place in a freezer bag. Place bag in the freezer until ready to use.

After the rolls have risen the 4 hours, bake at 375 degrees for about 8-10 minutes until golden brown.

If cooking frozen rolls, allow rolls to thaw for 8 hours on a parchment lined baking sheet, 12 per sheet. Then bake at 375 degrees for 8-10 minutes until golden brown. Makes 3 dozen rolls.