Crescent Rolls

1 tbsp yeast
1/2 cup warm water
1 tbsp plus 1/2 cup sugar, divided
3/4 cup warm milk
3 eggs slightly beaten
1/2 cup butter, softened
1 tsp salt
5 to 5 1/2 cups flour

In a large mixing bowl, dissolve yeast in warm water. Add 1 tbsp sugar. Let stand 5 minutes. Add the milk, eggs, butter, salt, and remaining sugar. Stir in enough flour to make a stiff dough. Turn onto floured surface and knead for 6-8 minutes (I just leave it in my KitchenAid and put it on high for 6-8 minutes). Place in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down. Divide into thirds. Roll each into a 12 inch circle. Cut each circle into 8 wedges. Brush with melted butter. Roll up wedges from the wide end and place end down 2 inches apart on greased baking sheet. Cover and let rise in a warm place until double or about 30 minutes. Bake at 375 for 10-12 minutes or golden brown. 2 dozen.