2 packages yeast

2⁄3 cup warm water

1/4 cup soft butter

1 cup warm milk

1 1/2 teaspoons salt

1/2 cup sugar

2 eggs, beaten

5-6 cups flour

Approximately 1 1/2 sticks melted butter for dipping

Combine yeast and warm water in a large bowl.

On the stovetop in a medium-sized pan mix together the butter and milk until the butter melts.

Add salt and sugar to the yeast mixture, and then stir in the eggs.

Alternate adding 2 cups of flour and the milk and butter mixture into the yeast mixture. Gradually add the rest of the flour, stirring continuously.

Sprinkle flour on the counter, turn out the dough, and roll it into a ball. (You may need to knead the dough a little more.)

Cover ball with plastic wrap and a kitchen towel and let set 20 minutes. Pat down dough to about ½ inch thick.

Pour some of the melted butter into bottom of a 9x13-inch glass dish. Cut out each roll with a biscuit cutter, dip in butter, and place in dish. (This recipe usually will make enough rolls to fill both a 9x13-inch and an 8x8-inch dish.)

Cover rolls with plastic wrap and refrigerate for at least 4 hours. Take out of the refrigerator and let set 15 minutes. Uncover before baking.

Bake at 375 degrees for 25 minutes.