5 1/2 to 6 1/2 c. unsifted flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkgs. Fleischmann's active dry yeast
1 1/4 c. water
1 1/2 c. milk
1/3 c. butter
2 eggs, at room temperature

In large bowl thoroughly mix 2 cups flour, sugar, salt, and undissolved yeast.

Combine water, milk and butter in saucepan. Heat over low heat until liquids are very warm (120 to 130 degrees). butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup of flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel, let rest 20 minutes.

Punch dough down. Shape into desired shapes for dinner rolls. (Our favorite shape is divide dough into four portions. Roll out each portion to a 12 inch circle. Using a pizza cutter, cut each circle into 12 triangles. Roll up each triangle, beginning at the wide end, and shape into a crescent.) Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks. (I often skip the freezing step.) Remove from freezer; place on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.

Bake at 350 degrees 15 minutes, or until golden brown and done. Remove from baking sheets and cool on wire racks.