These can be made ahead and frozen (just like Rhodes). They're easy and taste great!
1 cup warm water (105-115 degrees) - I just use the hottest water from my faucet.
2 pkgs. active dry yeast (1 pkg = 1 scant Tbsp. bulk yeast), so I use 2 Tbsp. for this recipe.
1/2 cup (1 stick) butter, melted
1/2 cup sugar
3 eggs
1 tsp. salt
4-4 1/2 cups all-purpose flour (or you can use any mixture of wheat/white)
Combine the warm water and 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 2 hours or up to 4 days.
Grease a 9x13 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 (or freeze for later use). Cover and let dough balls rise until doubled in volume, 1-2 hours.
Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired.
