1 1/2 cups milk
1 1/2 cups water
1/2 cup butter
1/2 cup sugar
4 teaspoons salt
9 to 10 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 egg

Preheat oven to 350°F.

Grease a large bowl and set aside.

In a saucepan, heat milk, water, and butter until very warm (125°F).

Combine 3 cups flour, sugar, salt, and yeast in mixing bowl. Add heated mixture and egg. Beat at high speed of mixer for 2 minutes. Stir in enough remaining flour to make a soft dough.

Turn out onto a clean working surface which has been dusted with flour. Cover with an upside down bowl and allow to rest for 10 minutes.

Knead for 8 to 10 minutes, or until dough is smooth and elastic. Shape into a ball.

Wipe a large bowl with melted butter. (Be sure the bowl is not cold). Place the dough in the bowl and turn over until dough is well buttered. Cover and let rise in warm place - free from draft, for about 45 minutes, or until almost doubled in volume.

Butter 2 large baking sheets and set aside.

Punch dough down; divide into 4 portions. Shape into rolls as desired.

Place on baking sheets: For soft sided break-apart rolls, place the rolls close together (allow about 1/2-inch spacing - remember they will rise to close the gaps). For crusty rolls, leave at least a 2 inch space between rolls.

Cover and let rise in warm place, free from draft, 45 minutes, or until doubled in volume.

Bake for 15 to 20 minutes, or until golden brown. Note: If rolls are spaced more closely, they will take a little more time to bake through. Rolls will be light in weight when done.

Transfer to wire racks to cool for 30 minutes before covering to prevent steaming.

Makes about 3 dozen rolls, depending upon size.

Submitted by: CM