5 1/2-6 1/2 c. unsifted all-purpose flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkgs. active dry yeast
1 1/4 c. water
1/2 c. milk
1/3 c. butter
2 eggs (room temperature)

In large bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. Combine water, milk and butter in a saucepan. Heat over low heat until liquids are very warm (120-130 degrees). Gradually add to dry ingredients and beat 2 minutes at medium speed, 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 8-10 minutes). Cover with plastic wrap, then a towel; let rest 20 minutes.

Punch dough down. Shape into desired shape for dinner rolls. For crescent, divide dough into fourths. Roll each into circle 12-inches diameter. With pizza cutter cut circle into 12 pie-shape wedges. Starting at wide end of wedge, roll up. Repeat with rest of dough.

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. Remove from freezer. Brush with melted butter. Place on greased baking sheet. Cover; let rise until double (2-3 hours). Bake at 350 degrees for 15 minutes until browned.