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*Prepare the night before:.
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Heat milk, butter, sugar and salt in saucepan, just until butter melts; remove from heat and cool slightly. (85 degrees).
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Dissolve yeast in warm water (110 degrees) in large bowl of electric mixer.
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When milk mixture is lukewarm (85 degrees), beat into yeast.
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Add 2 cups flour and beat at slow, then medium speed 2 minutes. (There should be no lumps.)
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Beat in eggs; when well blended, stop mixer and scrape down beaters and bowl.
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Slowly add 1 cup flour, beating at low speed 2 minutes.
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Remove beaters, stir in 3/4 cup flour and beat with wooden spoon until dough is smooth and elastic.
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Oil a large bowl and turn dough into it, leaving room for expansion; brush top with oil and cover with plastic (wrap airtight).
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Refrigerate up to 2 days, punching down whenever double in bulk (about every 9-10 hours).
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SHAPING: Remove from refrigerator 2 1/2 to 3 hours before shaping.
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Punch dough down and beat out all air bubbles by kneading.
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Divide dough in 4 equal pieces. Sprinkle remaining 1/4 cup flour on board and roll each piece into a circle 1/8 thick.
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Brush with melted butter, then cut each circle in about 8 wedges; roll each up from wide to narrow end to form a crescent.
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Arrange crescents on lightly oiled (I use Pam) baking sheets, allowing room for rolls to triple in size. Brush with more melted butter, cover with plastic and set in a warm place to rise (about 1 hour).
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Bake in preheated 400 degree oven about 10 to 12 minutes, or until pale gold.
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Remove to racks to cool.
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When cool, you can bag them airtight and refrigerate or freeze.
