In a large five quart bowl, stir together water, yeast, salt, eggs, honey and butter.

Add the flour and using a wooden spoon, stir together until just combined.

Cover the bowl with a clean kitchen towel and let rise in a warm space for two hours. The dough should double in size.

Place the loosely covered bowl in the fridge and refrigerate for two hours, if using immediately, or up to five days if you plan on using it at a later time.

To make the rolls, generously dust your counter or flat work surface with flour to insure it won't stick.

Remove 1/3 of the dough and place it on the floured counter.

Sprinkle the top of the dough, your hands and rolling pin with flour and roll the dough into an approximate 10"x16" rectangle.

Spread 1/3 of the pizza sauce over the dough, leaving a 1" border along all sides.

Sprinkle 1/3 of the garlic powder over pizza sauce.

Cover pizza sauce with a layer of 1/3 of the pepperoni, cheese and basil.

Roll the dough into a log, starting with the long end furthest away from you. Slice the dough into twelve pieces. (I typically trim off both of the ends that don't have a lot of filling and discard them before cutting into 12 pieces.)

Place rolls into a greased 9"x13" pan and cover loosely with a kitchen towel. Allow to rise in a warm place for 90 minutes.

Repeat process with additional ingredients to create two more pans of rolls.

Preheat oven to 375 degrees.

Bake rolls for 20-25 minutes or until golden.

Immediately sprinkle 1 cup of additional cheese over rolls and garnish with additional basil, if desired.