1 cup warm water (105F to 115F)
2 packages active dry yeast
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4-4 1/2 cups unbleached flour
additional melted butter (optional)

1. Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes.

2. Stir in butter, sugar, eggs, and salt. Beat in flour, 1 cup at a time, until dough is to stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days.

3. Grease a 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 balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volumed, about 1 hour.

3. Preheat oven to 375F. Bake until rolls are golden brown, 15 to 20 minutes. Brush warm rolls with melted butter, if desired, break rolls apart to serve.