DINNER ROLLS                    Makes 2 1/2 or 3 dozen rolls

5 to 6 cups unsifted flour
1/2 cup sugar
1 1/2 teaspoons salt 
2 packages Fleischmann's Active Dry Yeast
1 cup milk
2/3 cup water 
1/4 cup (1/2 stick) Fleischmann's Margarine
2 eggs (at room temperature) 
Planters Peanut Oil

    In a large bowl thoroughly mix 2 cups flour, sugar, salt, 
and undissolved Fleischmann's Active Dry Yeast.
    Combine milk, water, and Fleischmann's Margarine in a 
saucepan.  Heat over low heat until liquids are very warm (120-
130 F.).  Margarine does not need to melt.  Gradually add to dry 
ingredients and beat 2 minutes at medium speed of electric 
mixer, scraping bowl occasionally.  Add eggs and 3/4 cup flour.  
Beat at high speed 2 minutes, scraping bowl occasionally.  Stir 
in enough additional flour to make a stiff dough.  Turn out onto 
lightly floured board; knead until smooth and elastic, about 8 
to 10 minutes.  Cover with plastic wrap, then a towel.  Let rest 
20 minutes.
    Punch dough down; divide into 3 equal pieces.  Shape into 
rolls.
    Brush rolls with Planters Peanut Oil.  Cover baking sheets 
or pans loosely with plastic wrap.  Refrigerate 2 to 24 hours.
    When ready to bake, remove from refrigerator.  Uncover rolls 
carefully.  Let stand at room temperature 10 minutes.
    Bake at 375 F. 15 to 20 minutes, or until done.  Remove from 
baking pans or sheets and cool on wire racks.  If desired, brush 
with melted Fleischmann's Margarine.  Serve warm.