First of all, do NOT use quick rising dry yeast!  Combine the warm water and yeast in a large bowl.  Let the mixture stand until the yeast is foamy, about 5 minutes.  Stir in butter, sugar, eggs, and salt.  Beat in flour, one cup at a time, until dough is too stiff to mix.  (You may not need all the flour.)  Cover and refridgerate 2 hours or up to 4 days.  Grease a 9 x 13 pan.  Turn the chilled dough out onto a lightly floured board.  Divide the dough into 24 equal size pieces.  Roll each piece into a smooth round ball.  Place the balls in even rolls in the prepared pan.  Cover and let rise until doubled in volume, sbout 1 hour.  Preheat oven to 375 degrees.  Bake until rolls are golden brown, 15 to 20 minutes.  Brush warm rolls with remaining melted butter.  Enjoy!