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IN A LARGE BOWL MIX 1 1/2 CUPS FLOUR, SUGAR SALT & YEAST
COMBINE MILK, WATER AND BUTTER. HEAT OVER LOW HEAT UNTIL WARM 120-130 DEGREES. BUTTER DOESN'T NEED TO MELT.
GRADUALLY ADD TO DRY INGEDIENTS TO THE ABOVE INGREDIENTS AND BEAT FOR 2 MINUTES @ MEDIUM SPEED WITH ELECTRIC MIXER. ADD 1/2 CUP FLOUR & BEAT @ HIGH SPEED FOR 2 MORE MINUTES. STIR IN ENOUGH OF FLOUR TO MAKE A SOFT DOUGH. TURN OUT ON FLOURED SURFACE AND KNEAD TILL SMOOTH. PLACE IN GREASED BOWL, COVER AND PLACE IN WARM WATER (98 DEGREES)LET RISE 15 TO 20 MINUTES.
TURN DOUGH OUT ON FLOURED SURFACE. DIVIDE IN HALF & SHAPE IN ROLLS. COVER & LET RISE 15 TO 20 MINUTES IN OVEN WITH A PAN OF HOT WATER ON BOTTOM. WHEN RISEN, PLACE ON A GREASED COOKIE SHEET. BAKE @ 425 DEGREES FOR 12 MINUTES.
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