1 cup warm water; (105 F to 115 F)
4 1/2 teaspoons Yeast
1/2 cup Butter; melted
1/2 cup sugar
1 teaspoon Salt
4 to 4 1/2 cups all-purpose flour
additional; melted butter
Original recipe makes 24 Servings
Combine the warm water and yeast in a large bowl. Let the mixture stand 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 2 hours or up to 4 days.
Grease a 13x9 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal sized pieces. Roll each piece into a smooth ball; place balls in even row in the prepared pan. Cover and let dough rise until doubled in volume, about 1 hour.
Preheat oven to 375? F. Bake until rolls are golden brown, 15 to 20 minutes. Brush warm rolls with melted butter. Break rolls apart to serve.