• 1½ cups warm water
• 1 envelope active dry yeast
• 8 tablespoons (1 stick) butter, melted
• 2 large eggs, beaten
• ¼ cup sugar
• 1 teaspoon salt
• 5 cups all-purpose flour
• 4 tablespoons (½ stick) cup melted butter for brushing

The day before you plan to serve the rolls, combine the water and yeast in a large mixing bowl and let proof till bubbly, about 5 minutes. Add the butter, eggs, sugar, and salt and mix till thoroughly blended. Gradually add the flour, stirring constantly till a soft dough forms. Cover with plastic wrap and refrigerate overnight.

Grease 2 baking sheets with butter and set aside. Turn out the dough onto a floured surface and knead for about 15 seconds. Roll the dough out about ½ inch thick, cut into rounds with a biscuit cutter, arrange the rounds on the prepared baking sheets about 1 inch apart, cover with clean towels, and let rise in a warm area about 45 minutes or till doubled in bulk.

Preheat the oven to 350°F.

Brush the rolls with melted butter then bake till golden brown, about 15 minutes. Serve hot.