Recipe from Rural Arkansas Living September 2011 issue page 33.
warm water, 105 to 115 degrees fahrenheit
active dry yeast, not quick rising
4 to 4 1/2 c
unbleached all-purpose flour
1Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about five minutes. Stir in butter, sugar, eggs and salt. Beat in flour, one cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and regrigerate for two (2) hours or up to four (4) days.
2Grease a 9x13 inch baking pan or large cast iron skillet. Turn the chilled dough out onto a lightly floured dough board. Divide dough into 24 equally sized pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared baking pan or skillet. Refrigerate any unused dough. Cover and let dough balls rise until they double in volume, about one (1) hour.
3Preheat oven to 375 degrees. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with butter. Break rolls apart to serve.