Basic Dinner Rolls

In mixing bowl, combine 2 cups flour, sugar, salt and yeast; blend well. Heat water, milk and butter until very warm(120° to 130°F). Add warm liquid and egg to flour mixture. Using whisk attachment, blend at low speed until moistened; then 3 minutes at medium speed, scraping bowl a couple of times. By hand or with dough hook attachment, stir in an additional 2 1/2 to 3 cups of flour until dough pulls cleanly away form sides of bowl.

On floured surface, knead in 1 1/2 to 2 cups flour until dough is smooth and elastic, about 8 to 10 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, about 45 to 60 minutes. Punch down dough several times to remove all air bubbles. Divide dough in half. To make pan rolls, lightly grease two 13x9-inch pans. Divide each half into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in greased pans. Cover; let rise in warm place until doubled in size, about 20 to 30 minutes. Heat oven to 400°F. Uncover dough; bake for 16 to 20 minutes or until golden brown. Remove rolls from pan immediately; cool on wire racks. Brush with melted butter.