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In large bowl, combine 2 c. flour, sugar, yeast
and salt. In a small saucepan, heat the milk,
water and butter to 120-130F. Add to dry
ingredients; beat on medium speed for 3 minutes.
Add 3 eggs; beat on high speed for 2 minutes. Stir
in enough remaining flour to form a soft dough.
(dough will be sticky)
Turn onto a floured surface; knead until smooth
and elastic, about 6-8 minutes. Place in a greased
bowl, turning once to grease the top. Cover with
plastic wrap and let rise in a warm place until
doubled, about an hour.
Punch dough down. turn onto a lightly floured
surface; divide into 24 portions. Shape into
balls. Divide the balls between two greased 9x13
pans.
Cover with a clean, lightweight towel and let rise
until doubled, about 30 minutes. Brush with
lightly beaten egg. Sprinkle rolls with toppings
of your choice. Bake at 375F for 10-15 minutes or
until golden brown. Remove from pans to wire
racks.
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Optional Toppings-
1) Parm-Garlic- 2 T. grated parmesan cheese & 1/2
t. dried minced garlic.
2) Almond-Herb- 2 T. chopped sliced almonds and
1/2 t. each kosher salt, dried basil and dried
oregano.
3) Everything- 1 t. each poppy seeds, kosher salt,
dried minced garlic, sesame seeds, and dried minced onion.
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