• Combine the warm water and yeast and let proof for about 5 minutes.
• Reserve ½ cup of the flour. In a large bowl, mix the remaining flour, salt, and sugar. Grate in the cold butter and toss until the mixture is coarse and crumbly.
• Make a well in the center and pour in the yeast mixture. Stir briefly, then add the eggs and mix until a loose, sticky dough forms.
• Gradually add the reserved flour as needed (you will likely use all of it).
• Knead until smooth and elastic, about 2 minutes. Dough should be very soft but not sticky.
• Form into a ball and place in a lightly greased bowl.

Overnight Option 1: Chill the Dough, Shape the Next Day

• Cover the bowl and refrigerate the dough for at least 2 hours or overnight.
• Once chilled (or next day) roll the cold dough into a 12×14-inch rectangle.
• Spread butter over the dough, sprinkle with the sugar mixture, roll up, and cut into 1-inch slices.
• Place rolls in greased pans, cover, and let rise in a warm place for about 30 minutes.
• Bake at 350°F for 25–30 minutes. then let cool slightly before icing.

Option 2: Refrigerating Shaped Rolls Overnight

• For this method, reduce the yeast to 1½ teaspoons and use active dry yeast.
• After kneading, cover the dough and let rise at room temperature for about 45 minutes, just until slightly puffy (not doubled).
• Roll the dough into a 12×14-inch rectangle.
• Spread with butter, sprinkle with the sugar mixture, roll up, and cut into 1-inch slices.
• Arrange rolls in greased pans. Cover tightly with greased plastic wrap.
• Refrigerate overnight (12 hours)
• The next morning, remove rolls from the refrigerator and let stand at room temperature 20–40 minutes, until slightly puffy.
• Bake at 350°F for 25–30 minutes.

Icing

• Melt the butter in a small saucepan.
• Stir in the confectioners’ sugar, then add milk until the icing is thin enough to drizzle.
• Drizzle over warm rolls and serve.