Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add 1 1/2 cups flour, sugar, and salt; stir until well blended. Cover, and let rise in a warm place (85°), free from drafts, about 30 minutes or until doubled in bulk.
Add 1 cup melted butter and eggs; stir until blended. Stir in remaining flour to make a soft dough. Turn out onto a lightly floured surface; knead for 10 minutes or until dough is smooth and elastic. Place in a well-greased bowl, turning to grease top. Let rest 15 minutes.
Punch dough down, and divide into three portions. Roll each portion into a circle about 12 inches in diameter and 1/4- inch thick; cut into 16 wedges. Brush each wedge with remaining melted butter, and roll tightly, beginning at wide end.
Place rolls on greased baking sheets, point side down; curve into crescent shape. Cover, and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk. Bake at 425° for 8 to 10 minutes or until lightly browned.