In a large bowl, mix the flour with sugar and salt.
Dissolve the yeast in the warm water and add that to the flour mixture.
Add the eggs and warm milk mixing everything really well.
Add the 4 tablespoons of soft butter and mix well.
Turn the dough out onto a lightly floured surface and knead just until it's smooth and soft - about 10 minutes.
Grease the bowl and return the dough to it, turning to coat both sides. Cover the bowl with a clean, dry cloth and let rise until doubled. This takes about an hour in a warm place.
When the dough has doubled, punch down with the flat of your hand and divide into two equal parts. Shape each half into a ball.
Place on a lightly floured surface. Using a rolling pin, roll one of the halves into a 16 to 17 inch round(ish) shape.
Use a spoon to spread about half of the 5 Tablespoons of softened butter onto the circle of dough.
Use a pastry wheel to cut the round into 16 triangles, kind of like you're cutting a pizza.
Starting with the wide outside edge, roll the triangle pieces into crescents. Once you’ve rolled a piece, place it on a parchment lined baking sheet or a lightly greased baking sheet and curve the edges in to make the crescent shape.
Repeat with the second half of the dough.
Let rise for about 20 minutes.
Preheat oven to 400 F while the rolls are rising. Before placing in oven, brush the tops with melted butter. For a softer top, brush with butter after baking instead of before.
Bake 15 to 18minutes, depending on your oven, until rolls are puffed and golden brown. Serve warm. Enjoy!