DIRECTIONS

1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120° to 130°F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
2. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake in preheated 375°F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.
4. To Freeze (unbaked rolls): Follow recipe as recommended up to and including when rolls are shaped and placed in pan. Tightly wrap rolls and pan with plastic wrap and foil. For best flavor, thaw and bake within one week of freezing.
5. To Thaw: Place pan of rolls covered in refrigerator overnight. Remove from refrigerator and continue the thaw and rise process at room temperature. When thawing at room temperature, allow at least 2 hours for rolls to rise after removing from the refrigerator. If rolls are not rising, boil a pot of water, remove from heat, cover the pot with a wire rack and place pan of rolls, covered with a cloth on top of rack. The steam will warm the dough to speed the rising process. Once the rolls have doubled in size, bake according to recipe.