In a large bowl, mix 3 cups of flour, 1/2 cup of sugar, 1 cup of Crisco (or margarine), and 1/2 tsp of salt.

Cut the ingredients together using a pastry blender or your fingers until the mixture resembles coarse crumbs, like pie crust.

In a separate bowl, whisk 2 beaten eggs.

Scald 3/4 cup of milk and let it cool slightly.

In a small bowl, dissolve 1 package of yeast in 1/4 cup of warm water and let stand for 5 minutes until foamy.

Add the eggs, milk, and yeast mixture to the flour mixture.

Beat the ingredients until combined.

Gradually add 1 additional cup of flour until a soft dough forms.

Cover the dough and let it set in the refrigerator for several hours (at least 2 hours or overnight).

Remove the dough from the refrigerator.

Divide the dough into 4 equal parts.

On a lightly floured surface, roll out each part into a circle (like pie crust).

Spread each circle of dough with butter.

Cut each circle into triangular wedges.

Roll each wedge from the wide side to the point to form a crescent roll shape.

Place the rolls on a baking sheet.

Let the rolls rise in a warm place for about 30-45 minutes, or until doubled in size.

Preheat the oven to 350°F (175°C).

Bake the rolls for 20 to 25 minutes, or until golden brown.

Remove from the oven and let cool slightly.

Frost the rolls with your favorite frosting (e.g., powdered sugar glaze).

Sprinkle with chopped nuts, if desired.