Dinner Rolls

1 1/4 cups warm water (100 to 110 degrees F)
2 envelopes Active Dry Yeast
1/2 cup warm milk (100 to 110 degrees F)
1/3 cup butter or margarine, softened
1/2 cup sugar
1 1/2 teaspoons salt
5 1/2 to 6 cups all-purpose flour
2 large eggs

Directions:
Place 1/2 cup warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Add remaining warm water, warm milk, butter, sugar, salt, and 2 cups flour. Beat 2 minutes at medium speed with electric mixer. Add eggs and 1/2 cup flour. Beat at high speed for 2 minutes. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap; let rest for 20 minutes.

Punch dough down. Shape into desired shapes for dinner rolls. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 350 degrees F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.

***To freeze: Punch down dough. Shape into desired shapes for dinner rolls. Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze up to 1 week. When frozen, rolls may be placed in plastic freezer bags.***

Remove from freezer; place on greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 1 1/2 hours. Bake at 350 degrees F for 15 minutes or until done. Remove from baking sheets; cool on wire racks.