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1
In a large bowl, combine 2 cups flour, 1/4 cup sugar, yeast and salt.
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2
In a small saucepan, using a candy thermometer, heat the milk, water and butter to 120-130 degrees Fahrenheit. Add to dry ingredients. With an electric blender, beat on medium speed for 3 minutes. Add 2 eggs and beat on high speed for an additional 2 minutes. Gradually stir in remaining flour to form a soft dough (dough will be sticky).
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3
On a lightly floured surface, knead the dough until smooth and elastic. (Kneading is a necessary step to ensure that bread dough rises properly.) Place in a greased bowl, turning once to grease the top end of the dough. Cover with plastic wrap and let rise in a warm place until doubled in size (about 1 hour). TIP: I heat the oven at 200 degrees Fahrenheit for 1 minute, turn off oven, and place the dough inside the oven to rise. (Don't forget to turn OFF the oven.).
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4
Punch down dough in the bowl. Turn onto a lightly floured surface. Divide into 24 portions and shape into balls. Divide the balls between 2 greased 13-inch x 9-inch baking pans. OR, on one muffin tin, place 2 shaped balls next to each other into each greased muffin cup to make 12 rolls.
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5
Cover with a clean, lightweight towel and let rise until doubled, about 30 minutes. Brush with lightly beaten egg white and sprinkle rolls with the topping of your choice (or all 3!),.
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6
Bake at 375 degrees Fahrenheit for 10-15 minutes or until gold brown. Remove from pans to wire racks to cool.
