Feather-Light Overnight Rolls

This is the easiest roll recipe I have ever used and it has always given me great results.  This is also great for freezing. I usually make the whole recipe and freeze half of it....it makes a lot.

1 cup water
1 cup butter
3/4 cup sugar
2 tsp salt
1 cup cold water
2 pkg yeast
1/2 cup warm water
4 eggs, beaten
7 1/4 cups flour

Butter for spreading on dough

In a 6 quart pot bring the 1 cup water to a boil.  Add the 1 cup butter, sugar, and salt.  Remove from heat.  Add the 1 cup cold water.  Dissolve yeast in the 1/2 cup warm water.  When first mixture is lukewarm, add yeast mixture and beaten eggs.  Stir briefly.  Add flour and stir together.  Cover pan with lid and refrigerate overnight.  When ready to roll out, divide dough in thirds.  Lightly flour surface.  Roll each third out in a large circle about 1/2 inch thick.  Spread dough lightly with butter.  Cut dough into wedges and roll each up, beginning at the wide end, to form a crescent shape.  Place on 3 greased baking sheets (about 12 rolls per sheet).  Let rise about 4 hours.  Bake at 400 for about 12 minutes.  Makes 3 to 4 dozen rolls.