In a large 5 quart bowl or pot, mix together the water, yeast, salt, eggs, honey, and melted butter. Add the flour and use a wooden spoon or sturdy spatula to stir the mixture together until the flour is incorporated. The mixture will be lumpy and will likely be wetter than other bread doughs you've worked with before.

Cover the pot loosely and set in a warm place to rise for 2 hours. It should double in size.

After 2 hours, place the loosely covered pot in the fridge and refrigerate for 2 hours or up to 5 days.

When you're ready to make the rolls, generously dust a counter top or other flat surface with flour. Remove about 1/3 of the dough (I'm not real precise here. I've done it with nearly half of the dough. It works just as well, but you'll have mondo sized rolls). Place it on the floured counter. Sprinkle the top of the dough and your hands with flour. Use your hands to press the dough out into a roughly 10 x 16 inch rectangle (Again, I'm not ultra precise here).

Sprinkle the dough with garlic powder then spread the minced garlic evenly over the rectangle. Sprinkle with cheddar cheese, leaving a 1/2 inch border.

Roll the dough up jelly roll style starting on the long end. Slice it into 12 even pieces.

Spray a 12 cup muffin tin with cooking spray. Place a slice of dough into each muffin cup with the sliced edge facing up and down. Cover the tray with a clean kitchen towel and let it rest for 60-90 minutes.

Towards the end of the resting time, preheat the oven to 375 degrees. Bake the rolls for 20-25 minutes or until fluffy and golden. Check your rolls at 20 minutes to make sure they're not getting too brown. If they are, place a piece of foil over top. Serve warm with more butter. :)