1 c. milk
1/4 c. water
2 tbsp. butter
1/4 c. sugar
1 tsp. salt
1 egg
1 pkg. yeast
4 c. flour

Blend milk, water, butter, salt, yeast and 1 1/2 cups flour. Beat for 2 minutes at low speed. Add egg and beat for another 2 minutes. Add another 1/2 cup flour and beat well. Stir in rest of flour with a spoon. Let dough rise until doubled in bulk (about 2 hours). Make into rolls. Let rolls rise until doubled in bulk. Bake in 425 degree oven for 12 to 15 minutes. Makes 20 large rolls.