Combine water and yeast in a large bowl; let stand for 5 minutes.

With a wooden spoon, stir in the butter, sugar, eggs, and salt. Add the flour, 1 cup at a time, and beat in as much as you can. (you will probably be able to use all the flour) Cover and refrigerate for at least 2 hours or up to 3 days.

Turn the dough out onto a floured surface. Divide it into 24 equal pieces. Roll each piece into a smooth round ball. Place in rows in the prepared pan.

Cover and let rise for 1 hour or until doubled in size.

Bake until golden brown, about 17 minutes.