Feather-Light Overnight Rolls

1 C water
1 C butter (2 sticks
3/4 C sugar
2 tsp salt
2 (.25 oz) packages yeast
1/2 C warm water
4 eggs, beaten
7 1/2 C flour
Butter for spreading on dough

In a 6-qt pan bring the 1 C water to a boil. Add the 1 C butter, sugar, and salt. Remove from heat. Add the 1 cup cold water. Dissolve yeast in 1/2 C warm watter (I also add 1/2 tsp sugar on top of year...yeast is ready when it double in size). When first mixture is lukewarm, add yeast mixture and beaten eggs (the trick to good rolls is to REALLY beat the eggs good beforehand). Stir briefly. Add flour and stir together. Cover pan with lid and refrigerate overnight.
Bake at 400 degrees for about 10-12 minutes. Makes 3-4 dozen rolls.
***I often do these ahead of time. I freeze after the dough has been shaped into crescent rolls and placed on the cookie sheet--just put the whole sheet in the freezer. Once frozen, put into plastic freezer bags until ready to use. To use, return to cookie sheets and let rise about 6 hours or until light.