Add yeast to mixing bowl with 1 Tbsp warm water (I also like to add a sprinkle of sugar to help activate the yeast). Put to the side and allow yeast to bloom.
Over the stove scald the milk. (Cook milk on medium, until just before it boils, whisk milk to keep a film from forming. Once scalded, remove from heat and add butter.
Once the milk has cooled to room temperature, add sugar, salt & eggs to milk and whisk. Then pour into mixing bowl with yeast, whisk to combine.
Slowing add flour; once dough becomes too thick to mix with electric mixer, pour out onto a floured counter and knead until smooth dough forms. Still slightly sticky but not too sticky.
Grease mixing bowl, place dough back in and grease the top of the dough, then cover and place in refrigerator. Allow to rise for at minimum 4hrs, but I prefer overnight.
Once it has completed it's rise, remove from fridge. Pour dough out onto a floured surface. Knead a few times to get a smooth ball. Separate into 3 sections. Roll each section out into a round disc about 1/4 - 1/8" thick. Cut into 8 pizza shaped pieces. Gently roll into crescent shape.
Place on parchment lined baking pan & cover. Allow for a second rise, about 2 hrs.
Meanwhile, make Glaze: Combine all glaze ingredients in mixing bowl, blend until smooth and desired consistency. Adjust ingredients to taste, there is no right or wrong, but when in doubt start by adding salt - this enhances all the flavors already in the mix.
Preheat oven to 350 degrees. Brush with melted butter and bake 10-12 minutes. Use an instant-read thermometer, rolls are cooked perfectly once they reach an internal temperature of 185 degrees. Remove from oven, brush with glaze while still warm, or if you aren't using the glaze, brush with melted butter and serve with your favorite jam!