Heat to 110°. Add yeast and stir.

Cream sugar, salt and butter. Add eggs and 1c. flour and mix well. Add flour to complete about half of total and stir slightly, then slowly add milk/yeast mixture and mix until flour is blended well.

Using dough hook, add rest of flour gradually. Knead until smooth and elastic (~ 7 mins).

Place dough in greased bowl, cover tightly with plastic wrap, and let rise until double.

Divide dough into 4 parts. Shape into ~1-2 in balls, dip in melted butter, then place on wax paper lined sheet pan and freeze.

To bake, let raise 2 - 4 hrs, then bake at 350° for 12-15 minutes or until golden brown. Brush with butter, cool slightly and serve.

For crescent rolls, roll each quarter of dough into circle, brush with melted butter and cut into 12-16 wedges. Place on wax paper and freeze.