1 pkg. active dry yeast
1 c. warm water
1/2 c. melted butter
3 eggs, beaten
4 c. flour
1 c. sugar
1 tsp. salt

Soften yeast in the warm water and combine with butter and eggs. Mix all dry ingredients and stir into yeast mixture. Do not knead! Cover and refrigerate for 2 hours or until needed. Remove from refrigerator and let stand 15 minutes. Turn out onto floured board and mold in desired shapes. Let rise until doubled, approximately 1 1/4 hours. Bake at 425 degrees for 12-15 minutes. Makes about 2 1/2 dozen rolls.