Dissolve dry yeast in 1/4 cup lukewarm water with 1 teaspoon sugar. Set aside to proof. (Mixture will form tiny little bubbles).

Combine milk, sugar, salt and butter in small saucepan. Heat until butter is almost melted. Cool to lukewarm. Then add yeast, eggs and 2 cups flour to mixture. Beat until smooth. Add remaining flour to make a soft dough. Turn out on lightly floured board and knead until smooth and satiny. Place in greased bowl and cover tightly with Saran Wrap. Refrigerate overnight. Remove from fridge and shape into crescent rolls or cinnamon rolls.

To shape into crescent rolls:

Divide dough into 6 or 7 pieces. Work with one piece at a time. Roll chilled dough into a circle about 1/8 inch thick. Brush with butter. Cut into six triangles. Roll up from the base to the point, forming a crescent. Place on ungreased cookie sheets. Let rise in warm place until they double in size, 2-3 hours. Bake at 375 degrees for 10 – 12 minutes.

To make cinnamon rolls:

Divide dough in half. Work with one piece at a time. On a lightly floured board, roll into a 16 x 8-inch rectangle. Combine 1⁄2 cup of sugar, 1/4 cup melted butter and 1-½ teaspoons of cinnamon and spread over dough. Roll length-wise. Seal edge, cut into 1-inch slices. Melt one stick of butter in bottom of 13 x 9-inch pan. Add 1 cup brown sugar, 1/4 cup honey and 3/4 cup chopped pecans. Spread evenly. Arrange the slices cut-side down in the prepared pan, spacing the slices equally in the pan. Cover the rolls lightly with a dishtowel or Saran Wrap and let rise at room temperature until they double in size. Bake at 350 degrees for about 30 minutes until the rolls are golden brown and the syrup is bubbling hot. Let the buns cool in the pan for 5 minutes, then invert the pan onto a baking sheet to collect the hot syrup. You may want to line the sheet with foil. Serve warm or at room temperature.