1 pkg yeast
1/2 c sugar
1 c warm water
2 eggs
1 tsp salt
4 c flour (more if necessary)
1/2 c butter

Mix yeast, sugar and warm water in a large bowl. Let stand for 30 minutes. Add beaten eggs, salt, flour and butter. Mix well. Let stand over night. (DO NOT REFRIGERATE.)

Next morning, divide dough into 3 equal balls and roll each ball into a 10 inch circle. Cut into 12 equal pie-shaped wedges. Roll each wedge from the large end (crescent shaped) and place on a well-greased cookie sheet. Let rolls stand and rise anywhere from 1 to 8 hours.

Bake at 350 for 10 minutes or until golden brown.

Can be made into other shapes if desired.