Combine yeast, 1 teaspoon sugar, and water; stir well. Let stand 5 minutes or until bubbly. Add remaining sugar, butter, eggs, salt, and 2 1/4 cups flour; beat at low speed of electric mixer 5 minutes or until smooth. Stir in enough remaining flour to make a soft dough.
Place dough in a greased bowl, turning to grease top. Cover and refrigerate overnight.
Punch dough down, and divide into four equal portions. Roll each portion into a circle 12 inches in diameter and 1/4-inch thick; cut each circle into 12 wedges. Roll each wedge 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, 1 1/2 hours or until doubled in bulk. Bake at 450° for 8 minutes or until lightly browned.