Brenda
1 cup warm water (105 F to 115 F)
2 pkg active dry yeast (or 5 tsp, if using bulk yeast)
1/2 cup butter, melted (1 stick)
1/2 cup sugar
3 eggs
1 tsp salt
4 -4 1/2 cups all-purpose flour
extra melted butter (optional)
Combine the warm water & 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 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 a 9×13 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 balls in even rows in the prepared pan. Cover and let dough balls rise until double in volume, about 1 hour.
Preheat oven to 375 F. Bake until rolls are golden brown, about 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
