Homemade Crescent Rolls

Dissolve yeast in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.

Combine 2 cups flour, sugar, butter pieces, eggs, and salt in a bowl; add yeast mixture and stir until well combined. Mix in remaining 2 cups flour until smooth. Scrape dough from the sides of the bowl and mix to incorporate. Cover and let rise in a warm place until doubled in volume, about 1 1/2 hours.

Punch down dough, then divide in half. Roll each half into a 12-inch-wide circle. Spread 2 tablespoons softened butter over each circle, then cut each circle into 12 wedges.

Starting at the wide end, roll one wedge toward the point to form a crescent. Place onto a greased baking sheet with the point facing down. Repeat to shape remaining rolls. Cover and let rise until doubled in volume, about 1 hour.

Preheat the oven to 400 degrees F (200 degrees C).

Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and brush tops with melted butter.