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 13x9" baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal size pieces. Roll each piece into a smooth 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 F. Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired.
***I made cinnamon rolls with this dough. I rolled it out to about 1/2" thick, buttered, sprinkled evenly with brown sugar, then cinnamon, half with nuts, then rolled as tightly as I could. Cut into 3/4" slices and placed on cookie sheet with 1" sides. Let them rise for about 30-45 minutes, then bake for about 15-20 minutes. Ice with cream cheese or powdered sugar frosting. OH MY GOODNESS!!!! These were amazing, melt in your mouth rolls!
***I made wheat hamburger buns with this. I used 3 cups of white flour, 1 cup of wheat. It made a very tasty bun. This made 9 very large buns. Could easily have made a dozen smaller sized ones. Might even be able to do half white / half wheat on the flour. I guess it just depends on how much wheat flavor you want.