5 to 5 1/2 c. flour, divided
3 tbsp. sugar
2 tsp. salt
1 pkg. dry yeast
1 1/2 c. milk
1/2 c. water
3 tbsp. butter

Combine 2 cups flour, sugar, salt and yeast in large mixing bowl; stir well. Combine milk, water, and butter in a saucepan; cook over low heat until butter melts, stirring occasionally. Cool to 120 to 130 degrees. Gradually add liquid mixture to flour mixture, beating well at high speed of an electric mixer. Beat an additional 2 minutes at high speed. Gradually add 3/4 cup flour, beating well. Gradually stir enough remaining flour to make soft dough.

Turn dough onto a floured surface and knead until smooth and elastic. Shape into a ball and place in a well-greased bowl, turning to grease top. Cover and let rise in warm place 1 hour. Punch down; turn onto floured surface and knead 4 or 5 times. Shape into 1 1/2 inch balls and place in 2 greased 9-inch square pans. Cover and let rise in warm place 35 minutes. Bake at 350 degrees for 15 minutes or until rolls are golden brown. Brush rolls with butter. Yield: 3 1/2 dozen.