Mix ¼ cup warm water and yeast in a small bowl and set aside until dissolved (about 5 minutes).

In a large bowl with a spoon or a stand mixer with the dough hook attachment, add melted butter, remaining 1 cup warm water, sugar, beaten eggs, salt, and the dissolved yeast mixture. Mix together until well combined.

Gradually add the flour into the mixture.

Mix until flour is fully combined and the dough is smooth. No additional kneading is required, the dough will be very sticky but don’t add any extra flour.

Spray plastic wrap with cooking spray and cover bowl with wrap. Refrigerate for 2-3 hours.

Grease or line a baking sheet with parchment paper.

Divide dough into 2 halves. On a lightly floured surface, roll out each dough half in a circle to be ⅛-¼ inch thick (add flour to a rolling pin if dough is sticking). If using paper to roll it out on, use parchment and not wax paper.

Cut into 12 equal triangles.

Tightly roll each triangle starting at the large end to form the crescent.

Place on the baking sheet, point side down (place rolls about 2 inches apart - 12 rolls per pan).

Cover with a towel and allow to rise in a warm place for 2-3 hours or until doubled in size (rising time will depend on the temperature).

Bake at 375°F for 7-10 minutes or until lightly golden brown.

Brush with melted butter and serve!