5 1/2 c  Flour or up to 6-1/2 c.
1/2 c  Sugar
1 1/2 ts Salt
2 pk Fleischmanns dry yeast
1 1/4 c  Water
1/2 c  Milk
1/3 c  Margarine
2    Eggs

In large bowl thoroughtly mix 2 c. flour, sugar, salt and undissolved
yeast. Combine water, milk and margarine in saucepan. Heat over low heat
until liquids are very warm. Margarine does not need to melt. Gradually add
to dry ingredients and beat 2 min. on electric mixer, scraping bowl
occasionally. Stir in enough additional flour to make a soft dough. Turn
out onto lightly floured board; knead until smooth and elastic, 8 to 10
min. Cover with plastic wrap, then a towel, let rest 20 min. Punch dough
down. Shape into desired shapes for dinner rolls. Place on greased baking
sheets. Cover with plastic wrap and foil, sealing well. Freeze until firm.
Transfer to plastic bags. Freeze up to 4 weeks. Remove from freezer; plac
on greased baking sheets. Cover; let rise in warm place, free from draft,
until doubled in bulk, about 1-1/2 hrs. Bake at 350 for 15 min. or until
golden brown and done. Remove from baking sheets and cool on wire racks.