Dissolve the yeast in the warm water with a pinch of the sugar. Let stand about ten minutes, or until yeast is frothy.

Mix in the eggs, butter, remaining sugar, salt, and 2 cups of the flour. Gradually add the remaining flour (you may not use it all) until the dough is very soft, but not sticky. Knead the dough until it is smooth and elastic, 6-8 minutes.

Place the dough into a lightly oiled bowl and let it rest at room temperature until it is doubled in size. Punch the dough down and divide it into two equal portions.

Roll one half of the dough into a large circle, about 12 inches in diameter. Cut the circle into 12 equal wedges. Roll up each wedge from the wide end to form crescents. Place rolls point side down about 2 inches apart on greased or parchment lined baking sheets.

Cover and let rise in a warm place until doubled, 30-60 minutes.

Meanwhile, preheat oven to 400 degrees. Bake the rolls for 10-12 minutes, or until light golden brown.