Combine first 3 ingredients. Pour 1 C boiling water water over all and allow sugar to dissolve and butter to melt.
Cool slightly so the water is not too hot when you add the yeast in.
Add 2 packages of dry active yeast to 1 C warm water.
Soak yeast in warm water for 5 minutes until foamy and bubbly.. Add to sugar mixture.
Add in eggs and flour and knead for five minutes in stand mixer..
Dough will be soft and a little tacky but not overly sticky. Add additional flour if needed. At this point the dough can be put into a bowl with a tight lid and refrigerated overnight. Or you can just allow it to raise for about 1 hour in the mixing bowl. Cover with a towel.
After raising put onto a floured covered surface. Divide dough in half.
Add in enough flour so the dough is workable and not too sticky.
Roll out into a 12 inch circle. Cut into 12 pie shaped pieces. Roll up into a crescent roll.
Do the same with the other half of the dough. Place on baking sheet and allow to rise for about o30-40 r or until doubled in size.
Bake at 350 for 12 minutes or until golden brown.
If you have refrigerated the dough just remove from the refrigerator 3 hours prior to baking and roll out the dough, form into crescents and let rise for 3 hours.