1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat the milk, water and butter to 120-130 degrees. Add to dry ingredients; beat on medium speed for 3 minutes. Add 2 eggs; beat on high speed for 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).

2 Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning over to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto a lightly floured surface; divide into 24 portions. Shape into balls. Divide the balls between 2 greased 13 X 9 inch baking pans.

4. Cover with a clean, lightweight towel and let rise until doubled, about 30 minutes. Brush with lightly beaten egg. Sprinkle rolls with toppings of your choice.

5. Bake at 375 for 10-15 minutes or until golden brown. Remove from pans to wire racks.

Toppings:

Parm-Garlic: 2 tbsp. grated Parmesan cheese and 1/2 tsp. dried minced garlic

Almond-Herb: 2 tbsp. chopped sliced almonds and 1/2 tsp. each kosher salt, dried basil and dried oregano

Everything: 1 tsp. each poppy seeds, kosher salt, dried minced garlic, sesame seeds and dried minced onion.