• In the bowl of an electric mixer, stir together yeast, milk, and salt. Allow the mixture to sit for 5-10 minutes, then whisk until yeast is dissolved.
• Stir in the sugar, butter, and eggs.
• Add the flour and stir until the mixture is well moistened but still shaggy.
• Place the bowl on the stand mixer fitted with the dough hook. Beat until the dough is smooth and well combined, 2-3 minutes. The dough will be very soft, sticky, and stretchy.
• Transfer the dough to an oiled bowl, then cover loosely with saran wrap and refrigerate overnight (at least 8 hours or up to 36 hours). The dough will double in size.
• Once the dough has doubled in size, flour your work surface. Sprinkle a clean, flat surface with a thin layer of flour. This is a sticky dough, so you’ll definitely need some flour, but we don’t want the rolls to be dry. Go easy at first, and add a bit more if needed. You’ll also want to flour your hands and the rolling pin (sometimes I spray cooking spray on my hands instead of flouring them).
• Divide the dough into four equal pieces, each rolled into a dough ball.
• Roll out each of the dough balls into 9-10 inch rounds. 
• Use a pizza cutter to slice each round into 8 equal pieces. Roll each individual piece from the outer edge to the inner point, making a tight crescent shape.
• Line the rolls up on baking sheets, about 1 ½ inches apart. Cover them loosely with a cloth and place in a warm spot to rise until puffy, about 2 hours.
• Preheat the oven to 350 degrees. Place the risen rolls in the oven and bake for 9-11 minutes, or until golden brown. You can do two sheets at a time, but the bottom sheet might need an additional minute to brown.
• While the rolls are still warm, brush them with melted salty butter. Stuff one in your face while they’re still warm. Sigh in contentment and victory.

To freeze unbaked rolls:

• Follow instructions through step 9. Place the rolls on a baking sheet, close together, but not touching. Flash freeze for 1 hour, then transfer to a freezer bag. Freeze for up to 3 months.
• When ready to bake, remove the rolls from the freezer and place them back on baking sheets, 1 ½ inches apart. Cover and let rise in a warm spot until puffed, usually 4-5 hours. Bake as usual.
• To freeze baked rolls:Fully bake the rolls, then cool completely. Place on a baking sheet, close together, but not touching. Flash freeze for 1 hour, then transfer to a freezer bag. Freeze for up to 3 months.
• Thaw rolls overnight at room temperature. Wrap in foil and reheat in a 350 degree oven for 7-8 minutes before serving.