Aunt Josephine's Crescent Rolls

In a large bowl, dissolve yeast and 1 tablespoon sugar in warm water. Let stand 5 to 10 minutes or until bubbly. Stir in melted butter, eggs, salt, and remaining sugar, mixing well. Stir in 3 cups flour, one cup at a time, beating until well combined. Continue beating and add enough of remaining flour to make an elastic, yet still slightly sticky dough (some flour may not be needed). Place dough in greased bowl, turning to coat dough with grease. Cover loosely, let dough rise in a warm place until double in size (about 40 to 60 minutes). Punch down dough and turn out onto lightly floured surface. Divide dough equally in half, knead each piece 3 to 5 times. Cover loosely with a kitchen towel or inverted bowl and let rest for 5 to 10 minutes. Lightly grease or line 2 baking sheets with parchment paper. Using a floured rolling pin, roll one dough half into a 12-inch circle. Brush circle with melted butter. Cut into 12 triangles with a pizza cutter or knife (divide the circle into four quarters then cut each quarter into thirds). Take each triangle (grasp the wide end with one hand and the point end with your other hand) and stretch it an additional 1-1/2 to 3 inches in length. Starting at wide end, gently roll up triangle ending with point tip on bottom. Place on prepared baking sheet, curve them slightly to form a crescent shape. Repeat with second half of dough. Loosely cover rolls and let rise until puffy or nearly double in size (about 30 to 50 minutes). Bake rolls in a preheated 350 degree F oven for 12 to 15 minutes or until light golden brown. Brush warm rolls with additional melted butter, if desired. Makes 2 dozen rolls.