Ingredients

Instructions

  1. In a large bowl thoroughly mix 2 cups flour, sugar, salt and active dry yeast.
  2. Combine water, milk and margarine in a saucepan; heat until 120 to 130 degrees F (margarine does not need to melt).
  3. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally.
  4. Stir in enough additional flour to make a soft dough.
  5. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes.
  6. Cover with plastic wrap, then a towel, let rest 20 minutes.
  7. Punch down dough again; shape into desired shapes for dinner rolls.
  8. Place on greased baking sheets; cover with plastic wrap and foil, sealing well.
  9. Freeze until firm.
  10. Transfer to plastic bags (freeze up to 4 weeks).
  11. TO BAKE: Remove from freezer; place on greased baking sheets.
  12. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 1/2 hours.
  13. Bake at 350 degrees F 15 minutes, or until golden brown and done.
  14. Remove from baking sheets and let cool.