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.