In the bowl of a stand mixer, dissolve yeast in 3/4 cup of warm water with a pinch of the sugar. All to sit for ten minutes.

Add in the eggs, butter, sugar, salt, and 2 cups of the flour to the yeast mixture. Mix together using the paddle attachment.

Switch to the dough hook. Add in the remaining 1/2 cup water  and gradually add the remaining flour until the dough is very soft, but not sticky. You may not need all of the flour. Knead the dough for 6-8 minutes until it is smooth and elastic. You want the sides of the bowl to be clean so, if needed, you may need some more flour to get the dough to that point.

Place the dough into a lightly oiled bowl and let it rest at room temperature until it is doubled in size. I preheat my oven to 170 degrees and then turn it off. I place the dough in there covered with a flour sack towel for about 30 minutes.

Punch the dough down and divide it into two equal portions. Roll one half of the dough into a large circle, about 12 inches in diameter. Cut the circle into 12 equal wedges. Roll up each wedge from the wide end to form crescents. Place rolls point side down about 2 inches apart on a baking sheets. Repeat with the other half of dough.

Cover and let rise in a warm place until doubled, 30-60 minutes. YOu can do the same trick with the 170 degree oven if you want to get then raised fast.

Once raised, preheat oven to 375 degrees. Bake the rolls for 10-12 minutes, or until light golden brown. Makes 2 dozen rolls.