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Mix 2 cups flour, sugar, salt and yeast in the bowl, using paddle attachment. Add water, milk, and shortening. Beat on low for 1 minute or so, scraping the bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make a dough easy to handle.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turn to grease top. Cover and let rise in warm place about 1-½ hours or until double.
Punch dough down to deflate; turn onto lightly floured surface. Shape into dinner rolls by buttering 24 regular-size muffin cups, or 2 cookie sheets. I like the muffin cups. Divide dough into 4 pieces. Roll into cylinders and then cut each cylinder into 6 pieces each. You’ll get 24 pieces.
Shape each piece into a smooth ball. Place into muffin tins, brush with butter, cover and let rise about 40 minutes or until double.
Preheat oven to 275 degrees. Bake 20-30 minutes, just until dry and set but not brown. Remove from pans and cool. Place in plastic bags or foil.
Store in the refrigerator up to 1 week or in the freezer up to 2 months.
To serve, preheat oven to 400 degrees. Place on an ungreased cookie sheet and brush with butter. Bake 7-10 minutes until brown and hot.
If you want to serve the rolls right after rising, bake at 400 degrees for 15-20 minutes or until golden brown.