1 c. warm water (105 to 115 degrees)
2 pkg. active dry yeast
1/2 c. (1 stick) butter, melted
1/2 c. sugar
3 eggs
1 tsp. salt
4 to 4 1/2 c. unbleached all-purpose flour

Combine warm water and yeast in a large bowl. Let mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour; 1 cup at a time until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate for 2 hours or up to 4 days. Grease 13 X 9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place ball in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Preheat oven to 375°F.

Bake until rolls are golden brown, 15 to 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.