3 1/2 C All Purpose Flour
1/4 C Sugar
2 1/4 tsp. Yeast
1/4 C Butter, softened
1 tsp. Salt
1/2 C Very Warm Water
1/2C Very Warm Milk
1 Large Egg
-In large bowl or stand mixer, combine 2 C flour, sugar, yeast, salt and butter. Mix on low for about 3 minutes or until everything is incorporated. Add in milk, water and egg, increase speed to medium for 5 minutes, add in remaining flour. Mix until everything is evenly mixed.
-Lightly flour a surface, and remove dough into flour. Knead flour for 5 minutes, as you flatten out dough, fold down and continue kneading.
-Grease large bowl, coat dough in grease and allow to rise for 1 hour. Dough is ready when you make a finger indention into dough and it stays.
-Remove dough from bowl, place on lightly floured surface. Divide dough into 72 equal pieces. Take each piece and roll into small balls.
-Grease 24 muffin cups, place three balls into each cup. Place saran wrap over top of muffin tins, allow rolls to rise for about 30 minutes
-You can brush tops of rolls with butter before baking, this step is optional.
-Bake 375 degrees for 12-15 minutes