Begin by stirring 2 teaspoons of yeast into 1/4 cup of warm water (110°F). Let it bloom for about 5 minutes, or until frothy and bubbly.

In a large mixing bowl, cream together 1/2 cup of softened unsalted butter and 1/4 cup of granulated sugar until smooth. Next, add 2 room-temperature eggs, 1 cup of warm milk, and 1 teaspoon of salt, then mix in the bloomed yeast. Gradually incorporate around 4 cups of all-purpose flour until the mixture starts pulling away from the sides.

Transfer your dough to a floured surface or use a stand mixer with a dough hook on medium speed. Knead for about 5 minutes, adding additional flour as needed, until you achieve a soft, sticky consistency that is elastic and smooth.

Once kneaded, place your dough into a greased bowl and cover it with a clean cloth. Allow it to rise in a warm environment for 30 to 45 minutes, or until it has doubled in size.

After the first rise, punch down the dough gently to release excess air, then roll it out into a large circle about 1/4 inch thick. Use a sharp knife or pizza cutter to slice the circle into 8 wedges. Starting from the wide end, roll each wedge up towards the tip, forming a crescent shape.

Place your shaped rolls onto a greased baking tray, spacing them generously apart. Cover the rolls with a cloth and let them rise again for about 30 to 45 minutes, until they have doubled in size again.

Preheat your oven to 350°F (175°C). Bake the risen rolls in the preheated oven for 15 to 20 minutes, or until they turn golden brown and reach an internal temperature of 190-200°F.

As soon as you take your rolls out of the oven, brush them generously with melted butter. Let them cool slightly before serving.