Water, milk, eggs, sugar, butter, 3-½ cups flour, salt, yeast.

Stir on low setting until the mixture starts to come together. This will be a wet, loose dough.

Scrape down the sides of the Kitchenaid and stir with the dough hook another two minutes.

Add remaining flour, ½ cup at a time, stirring with the dough hook on low until combined, stopping to scrape down the sides of the bowl occasionally.

Knead the dough for another 3-4 minutes in the KitchenAid. The dough will pull away from the bowl.

Remove the dough from the KitchenAid bowl and set the dough on a lightly floured surface.

Clean the KitchenAid bowl, then lightly grease the bowl with oil. Place the dough back into the bowl and cover it with a towel. Set in a warm spot and let rise until doubled in size.

Deflate the dough and turn it out onto a lightly floured surface. Cut the dough in half. Then cut each piece in half two more times (you will have 8 sections). Cut each of those sections into 3 equal pieces. You should have 24 rolls.

Shape roll and place in 1-9x13 pan (18 rolls 3 across and 5 down) and in a 9x5 loaf pan (2 across and 3 down). Let dough rise for 1 hour.

Bake the rolls at 350 for 20-25 minutes or until rolls are golden brown. Remove from oven and immediately brush tops with butter.

Serving Suggestion: Use a Bread Basket warmer and Stone to take from oven to table and keep your rolls warm!

Store any leftover rolls in an airtight bag.