Makes 24 Rolls

6 1/4	C	All-purpose flour
1/2	C	Sugar
2	tsp	Salt
2	tbsp	Dry yeast (each package is about 1 Tbsp.)
1/2	C	Milk
1 1/2	C	Water
1/4	C	Butter
1		Egg
		Vegetable shortening or more butter

• Combine 2 cups of flour, sugar, salt, and undisolved yeast.
• Heat milk, water, and butter until liquids are very warm (120 to 130 degrees F.) Add to dry ingredients.
• Stir until evenly combined and not terribly lumpy OR beat 2 minutes at medium speed.
• Add egg and 1 cup flour. Stir until evenly combined and not lumpy OR beat at high speed 2 minutes. Add enough additional flour to make a soft dough.
• Grease top of dough (with butter or vegetable shortening). Cover the bowl and refrigerate it overnight.
• Divide the dough into 24 equal pieces. Shape them into balls, and place each in a greased muffin cup.
• Cover, let rise in a warm place (75-100 deg. F) until doubled. This will take between 1 - 1 1/2 hours. Towards the end of the rising period, preheat the oven to 400 degrees F.
• Bake for 12 to 15 minutes. Store the rolls tightly covered.