Combine the warm water and yeast in a large bowl. Let stand until yeast is foamy about 5 minutes.
In a mixer beat butter, sugar, eggs and salt and slowly add the yeast mixture. Mix in flour 1 cup at a time until dough comes together. About 4 cups.
Cover and refrigerate 2 hours up to 5 days.
Turn the Chilled dough out on a lightly floured board or counter.
Divide your dough into 1/4ths. Each of these has enough dough for 6 rolls. Divided it as evenly as possible. This recipe makes 24 dinner rolls, although you can make them bigger or smaller if you choose.
Shape each small piece of dough into a round ball for a rolls. Place them in a greased baking dish. I reccomend 12 rolls per 13x9 pan. You can also bake them individually on a parchment lined baking sheet.
Once baking sheet or pan is full cover with dish towel and allow to rise for 1 hour.
Preheat oven to 375° and bake for 20 minutes or until golden brown.
Brush with melted butter and enjoy!
Use dairy free margarine instead of butter
A Few at a Time
This is a great refrigerator dough recipe. You can also just pinch off enough dough for a few rolls for with dinner during the week. Not all of it has to be baked at once. Use the dough within 5 days of mixing.
Bake all of the rolls at once. These freeze really well and can be reheated easily.