Adapted from Real Simple, November 2011
2 cups warm water
1 (.75 ounce) package active dry yeast (The original recipe says to use two .25-ounce packages. I only just realized this. I used one regular ol' .75-ounce package and everything was fine.)
2 large eggs
6 tablespoons unsalted butter, melted
1/4 cup sugar
1 teaspoon salt
5-6 cups all-purpose flour, spooned and leveled, plus more for shaping the dough
1 tablespoon olive oil
Place 2 cups warm water (105-115 degrees F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4-5 minutes. Whisk in the eggs, 4 tablespoons butter, the sugar and the salt. Add the flour in one cup at a time until a sticky dough forms. (I stirred in only 5 1/4 cups of flour. You may need to use more.)
Brush the top of the dough with the olive oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Butter a 9-x-13-inch baking pan. Punch the dough down. With floured hands, form the dough into 16-20 balls and place in the prepared pan.
Cover the pan loosely with plastic wrap and let rise in a warm place until doubled, 30-40 minutes.
Heat oven to 400 degrees F. Remove the plastic wrap and brush the rolls with the remaining 2 tablespoons melted butter. Bake until the rolls are golden brown, 18-22 minutes. (If the rolls brown too quickly, tent with foil.)
Cool in the pan for 5 minutes before serving.