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.
