In a small bowl, add the yeast and warm water and stir to combine. Set aside.
In the bowl of a stand mixer fitted with the hook attachment, combine the eggs, ½ cup butter, sugar, bloomed yeast, warm water, salt and 2 1/2 cups flour. Beat until smooth. Add the remaining 2 cups flour to make a soft dough and stir to combine. Place in a well-oiled bowl, cover and allow to rise until double in size.
Punch down and place in the refrigerator overnight, covered. Three hours before baking, roll out as desired. For dinner rolls: Divide the dough in half. Roll each half on a lightly floured surface into a rectangle 1/2 inch thick. Spread with ½ cup softened butter. Roll up jelly-roll style and cut into 1-inch slices. Place in greased muffin tins, cut-side down. Cover and allow to double in size before baking in a 400-degree oven until golden brown, 12-15 minutes. Using a pastry brush, brush remaining 2 Tbsp butter on rolls.
Orange rolls: Combine 1/3 cup melted butter with 1/2 cup sugar and grated rind of 1 orange. Spread on dough instead of butter, rolling as desired. Bake as above. Frost while rolls are still hot.
Makes 2 dozen rolls
Adapted from Donna Lou Morgan, The Salt Lake Tribune