In your stand mixer, place warm water to heat the bowl. When the temperature of the water reaches 110F, drain off all but one cup. Sprinkle yeast over the water and let it soften.

Add room temperature melted butter, sugar, room temperature eggs, and salt.

Add dough hook and run mixer on low, adding flour 1/2 cup at a time until dough comes together, adjusting flour amount if necessary, then run mixer until dough is fairly smooth.

Turn dough out into an oiled bowl, cover with plastic wrap, and refrigerate for 2 hours.

Turn dough out onto a lightly floured surface. Divide dough in half, then each half into 4 pieces, then each piece into thirds. Roll each piece into a log and cut into three more pieces, and roll in between lightly oiled hands into smooth balls.

Place dough balls on waxed paper on a baking sheet and freeze until firm, about an hour or so. Place balls in a freezer bag, and keep frozen until needed.

To prepare, grease a muffin tin and place three balls into each cup. Cover loosely with plastic wrap and let sit in a warm, draft-free place for several hours or until doubled in size.

Bake at 375F for 12-15 minutes, or until golden brown.