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1
Combine 3 cus flour, yeast, and salt in a mixing bowl; stir, set aside.
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2
Combine milk, water, butter, and honey in a medium saucepan, place over low heat, stirring constantly, until mixture reaches 120F to 130F Stir milk mixture into flour mixture, and beat at medium speed with an electric mixer 2 minutes or until smooth.
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3
Stir in enough remaining flour to make a stiff dough.
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4
Turn dough out onto a lightly floured surface; let dough rest 10 minutes.
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5
Knead dough until smooth and elastic (about 3 minutes).
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6
Place in a well greased bowl, turning to grease top.
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7
Cover and let rise in a warm place, free od rafts, for 50 minutes or until doubled in bulk.
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8
Punch dough down, and divide in half, shape each portion into a loaf.
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9
Place in 2 well greased 9 x 5 x 3 inch loafpans.
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10
Cover and let rise, 50 minutes or until doubled in bulk.Bake at 375F for 35 to 45 minutes or until loaves sound hollow when tapped.
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11
Brush loaves with melted butter; remove from pans and let cool on wire racks.
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12
Rolls: Punch down dough after first rising, divide into thirds.
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13
Working with one third , divide into 8 pieces; shape each into a ball.
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14
Place 8 balls in a lightly greased 9 inch round cake pan.
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15
repeat with remaining dough.
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16
Cover, and let rise, 40 minutes or until doubled.
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17
Bake at 375F for 20 to 25 minutes or until golden brown.
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18
Brush with melted butter.
