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. (Some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days. Grease a 9x13 baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-sized pieces. Roll each piece into a mooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Preheat oven to 375°. Bake utnil rools are golden brown, 15 - 20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
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