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

Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs, and salt. Beat in flour, 1 c at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

Grease a 9 x 13 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 balls in even rows in a 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, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.

Servings: 24 rolls.