Add the warm water in the yeast to a large bowl of a stand up mixer. Let it sit for 5-10 minutes to activate the yeast. The mixture should start to get bubbly and a bit foamy.
Gently mix in the melted butter, milk, eggs, sugar and salt.
Mix in half of the flour on low speed. Then slowly add in the remaining flour (1/4 cup at a time) until a soft dough forms that pulls away from the sides of the mixing bowl.
Remove the dough from the bowl and knead the dough for 5-8 minutes. Then shape the dough into a ball and place it in a greased bowl. Cover and allow the dough to rise until it has doubled in size (approximately 1 hour).
After the dough has risen, gently punch it down and divide the dough into 2 balls.
Roll out each dough ball on a lightly floured working surface into a large circle. Then cut the circle into 12 wedges using a large knife or pizza cutter. Follow the same process with the second ball of dough.
Then roll each wedge of dough to form a crescent roll, starting with the wide end of the wedge. Place the rolls on a baking sheet. Cover with plastic wrap and let the rolls rise until they have doubled in size (30-60 minutes).
Preheat the oven to 350 degrees Fahrenheit while the rolls are rising. Bake the rolls for 10-12 minutes until the rolls are slightly golden brown.
Remove the rolls from the oven, brush them for melted butter, and then they are ready to serve and enjoy!
Notes
Store any leftover rolls in an airtight bag or container at room temperature for up to 3-4 days.