This batch of dinner rolls can be made up to 4 days ahead--perfect for those big dinners where you want to do as much as possible the day before.
- 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 with a spoon (some flour may not be needed). At this point, use dough hook or knead on floured surface for 10 minutes until dough is smooth.
- Place in a greased bowl and cover. Let rise until doubled, or at this point it can be refrigerated for up to 4 days.
- Grease one 16.5x12-inch or two 12x9-inch baking pans.
- Turn the chilled dough out onto a lightly floured board.
- Divide dough into 24 equal-size pieces (about 50 grams each).
- Roll each piece into a smooth round ball; place balls in even rows in the prepared pan.
- Cover and let dough balls rise until double in volume, about 1 hour. (Remember if you are using dough that has been refrigerated and is cold this step will take longer).
- Preheat oven to 375°F Bake until rolls are golden brown, 15-20 minutes.
- Brush warm rolls with melted butter, if desired.
- Break rolls apart to serve.