In a large bowl mix 1 1/2 cups flour, sugar and yeast.
2
Heat milk, water, and butter until very warm (120-130°). It should be a little uncomfortable to put your finger in it, but not scalding. Add warm liquid to dry ingredients and mix with a whisk for 2 minutes or on medium speed for 2 minutes in a mixer.
3
Add 1/4 cup flour and 1 tsp salt. Mix until well combined. Continue to add remaining 2 cups flour, one cup at a time (after one we had to get our hands dirty), mixing until a soft sticky dough forms. The dough will seem a little wet. If it is too sticky to work with, add a little more flour.
4
Scrape the dough onto a lightly floured surface or in your mixer, knead the dough for a couple minutes. Form into a ball and place in a greased bowl, cover and let rise for 15 to 30 minutes until it doubles in size.
5
Heat oven to 350°
Punch down and pinch off enough dough to form about one inch balls, rolling between the palms of your hands. Place 3 balls to a muffin cup, it might be a tight fit. If not using a non-stick pan be sure to lightly grease or use cooking spray.
6
Cover with a tea towel and let rise in a warm place for about 25-30 minutes.
7
Cook for 10-13 minutes or until lightly golden on top in a 350° oven. Brush with butter.
