5 1/2 to 6 1/2 c. flour
1/2 c. sugar
1 1/2 tsp. salt
2 pkg. dry yeast
1 1/4 c. water
1/2 c. milk
1/3 c. butter
2 eggs

In a large bowl, mix 2 cups flour, sugar, salt and yeast. Heat water, milk and butter in a saucepan until very warm (120 to 130 degrees). butter doesn't need to melt. Add to dry ingredients and beat 2 minutes at medium speed. Add eggs and 1/2 cup flour. Beat on high for 2 minutes. Stir in enough flour to make a soft dough. Knead on a lightly floured board for 8 to 10 minutes. Cover with plastic wrap and a towel. Let it rest for 20 minutes.

Punch the dough down. Shape into dinner rolls. Freeze them on greased baking sheets until firm. They can then be stored in plastic bags and kept frozen up to 4 weeks.

TO BAKE: Place on greased baking sheets. Brush with melted butter. Cover and let rise in a warm place until doubled in size, about 1 1/2 hours. Brush with more melted butter to keep the crust tender. Bake at 350 degrees for 15 minutes or until golden brown. Makes about 3 to 4 dozen rolls.