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.
Recipe: Baking School recipe card
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 36 (67%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 10.8mg||3 %|
|Sodium 44.1mg||2 %|
|Potassium 42mg||1 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 3.9g|
|Protein 0.9g||1 %|
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Calories per serving: 54
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