5 1/2-6 1/2 c. unsifted flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. 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 yeast. Combine water, milk and butter in saucepan. Heat over low heat until liquids are very warm. butter does not need to melt.

Gradually add to dry ingredients and beat at medium speed, scraping occasionally. Add eggs and 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. Turn onto floured board. Knead until smooth and elastic (8-10 minutes).

Cover with plastic wrap, then towel and rest 20 minutes. Punch dough down. Shape into desired shape for dinner rolls. Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze until firm. Transfer to bags. Take from freezer to greased baking sheets. Cover, let rise 1 1/2 hours. Bake at 350 degrees for 15 minutes. Makes 4 dozen.