6 1/2 C. all-purpose flour, divided

 3/4 C. granulated sugar

 2 envelopes fast-rising yeast

 1 1/2 t. salt

1 C. water

1 C. milk

3/4 C. plus 1/3 C. butter

2 large eggs

In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt.

Heat water, milk and 3/4 cup butter until very warm (120 to 130°F.). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed. Stir in remaining 4 cups flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Melt remaining 1/3 cup butter. Remove dough from refrigerator; cut in half, returning other half to the refrigerator. Divide remaining dough into 12 equal pieces; shape each piece into a ball. Dip each ball into melted butter; place in greased 8-inch round pan. Repeat with remaining dough and melted butter, using a second pan. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Preheat oven to 375°F. Bake rolls for 20 minutes or until done. Remove from pans; let cool on wire racks.

Yield: 24 rolls.