• Preheat oven to 375°F. Prepare pan as directed below.
• Whisk 3/4 cup flour, sugar, yeast, and salt in a large bowl or the bowl of a stand mixer.
• Place milk, water, and butter in a microwave-safe measuring cup. Heat in 15 second increments until the mixture is between 120°F-130°F (very warm water).
• Add milk mixture to the flour mixture and mix for 2 minutes, scraping the sides and bottom of the bowl. (I like using a dough hook with my stand mixer for this.)
• Add 1/4 cup flour and mix for another two minutes, then add an additional 1 to 1 1/4 cups more flour, or until the mixture forms a ball in the mixer.
• Turn dough out onto a floured surface and knead for about 5 minutes or until the dough is elastic and springs back when touched. Cover with a towel and rest for 10 minutes.
• Cut and shape dough as desired (see below for instructions), then cover and let rest for 30 minutes.
• Bake for 10-20 minutes depending on size and shape, or until golden and cooked through. Brush warm rolls with more melted butter.

For basic dinner rolls:

• Cut ball of dough into 12 pieces. Roll into balls. Place in a greased round 9-inch cake pan.

For twists:

• Cut ball of dough into 12 pieces. Roll each into a long thin rope. Fold in half. Twist the ends to form a twist. Place on a greased baking sheet.

For knots:

• Cut ball of dough into 12 pieces. Roll each into a long thin rope. Tie each rope into a knot. Place on a greased baking sheet.

For buttery rolled rolls:

• Roll ball of dough into large rectangle. Brush with 2 tablespoons melted butter. Slice into squares and roll each square up like a croissant. Place on a greased baking sheet.