In a mixer (I like to use a kitchen Aide with a dough hook for this recipe) add the warm water, yeast, and sugar. Mix lightly and let sit until frothy. (about 2 min)
Add the melted butter, eggs, and salt to the yeast mixture. Mix.
Add 4 cups of flour and knead for 2 minutes. The dough will be very sticky.
Add ¼ cup flour to the dough and mix again. You want to continue to knead it until the dough starts to pull away from the edges of the bowl.
Cover with a towel let the dough rise for 30 minutes.
Roll the dough out into a circle on a floured surface and cut into triangles with a pizza cutter. (Starting at the shortest end of the triangle, roll the dough towards the small pointed end of the triangle so you have a crescent roll shape. For 18 rolls, divide the dough in half, then roll out each half to get 9 triangles each. For 24 rolls, divide the dough into thirds, and then roll out each third to get 8 triangles each.)
Put the crescent rolls on a large, greased baking sheet.
To make an egg wash, whisk one egg and 1 Tablespoon of water.
Brush the egg wash on the rolls
Cover with a light towel and let them rise till double (about 30 minutes)
Preheat oven to 350 degrees
Bake at 350 degrees for 15-18 minutes or until the tops of the rolls are golden brown.
Brush the tops with melted butter. serve warm or cool
Keep in a plastic ziplock bag to keep fresh for up to 3 days.