Easy Butter Rolls

Prepare in advance: After step 3, shape the dough into 1-inch-thick balls and place them on a baking sheet. Place the pan in the freezer and freeze completely. Transfer the frozen balls to a large zippered plastic bag. The day before baking, place three balls of dough in each cup of a lightly oiled muffin tin, cover with plastic wrap, and refrigerate until ready to bake as directed.
Heat the milk and 1/2 cup butter in a small saucepan over medium-low heat until the butter melts. Remove from the heat and cool the mixture until the thermometer reads between 100 ° and 110 ° (about 10 minutes).Combine the yeast, 1/2 cup warm water (100 ° to 110 °) , and 1 tsp sugar in a glass measuring cup and let stand for 5 minutes.Beat the eggs on medium speed using a powerful electric mixer; add 1/2 cup sugar and 1 tsp salt, beating until smooth. Add the milk mixture and yeast mixture and beat until smooth. Reduce the speed to low and gradually add the flour, whisking until smooth. Place the dough in a large, lightly greased (cooking spray) bowl, turning over to lubricate the top. Cover with plastic wrap and refrigerate for 8 hours to 5 days.Place the dough on a lightly floured surface and knead 2-3 times. Carefully shape the dough into 72 (1-inch) balls.Place 3 balls of dough in each cup of 2 lightly oiled (with cooking spray) 12-cup muffin tins. Heat the remaining 1/2 cup butter in a microwave-safe bowl over high heat for 1 minute or until it melts. Brush the rolls with half of the melted butter.Cover the muffin tins with plastic wrap and let rise in a warm place (80 ° to 85 °), draughty, 45 minutes to 1 hour, or until doubled in mass.Preheat the oven to 375 degrees. Bake the rolls for 11-13 minutes or until golden brown. Brush with the remaining melted butter.