Line 2, 1/2 sheet baking sheets with parchment paper.
In the bowl of a stand-up mixer, fitted with the paddle attachment, dissolve yeast (2 packages), warm water (3/4 cup), and 1 teaspoon of sugar. Let sit 5-10 minutes, until bubbly and foamy.
Add remaining sugar, salt (1 1/4 teaspoon), eggs (2 large), butter (1/2 cup), and 2 cups of flour. Mix until combined. Mix in remaining flour, 1/4 cup at a time, to form a soft dough that pulls away from the sides of the bowl. Scrape dough from the side of the bowl. Knead on medium speed until smooth and elastic, about 6-8 minutes.
Lightly oil a large mixing bowl. Remove dough from stand-up mixer bowl and shape into a ball. Add dough to mixing bowl and turn over to coat with the oil. Cover loosely with plastic wrap then lay a clean kitchen towel on top. Let rise in a warm, draft-free place for about 1 1/2 hours, or until the dough has doubled in size.
After the dough has risen, gently punch it down and divide it into two balls. Roll each ball out into a circle that is about 12 inches wide, then cut each circle into twelve wedges. Roll up the wedges starting with the wide end. Curve ends to form crescents. Place rolls point side down on the prepared baking sheet. Cover and let rise for at least 2 hours.
Bake at 400°F (205°C) for 9-12 minutes or until golden brown. Brush tops with melted butter (1/4 cup) when they come out of the oven. Remove from pans to wire racks.