Butterhorn Rolls

5 cups flour
2 tablespoons yeast
1 cup warm water
2 tablespoons sugar
3 large eggs -- beaten
1/2 cup butter or margarine
1 teaspoon salt
1/2 cup sugar
Vegetable oil

Dissolve yeast and 2 Tbsp. sugar in warm water. Cream butter with well beaten eggs. Add yeast mixture and 1/2 cup flour, salt and remaining sugar. Beat until smooth. Add rest of flour and mix by spoon. Place in greased bowl and cover. Set in refrigerator overnight. Next day - divide dough into 4 parts. Roll each portion to about 1/4" thickness, like you would a pie crust. Brush top with vegetable oil and cut into pie-shaped wedges, making 8 or 9 pieces. Roll up beginning with wide end to form crescent roll . Let rise on greased cookie sheet for 3-4 hours. Bake at 400 degrees for about 7-10 minutes, until golden brown.