Easy Holiday Dinner Rolls

0 Combine warm water, warm milk, yeast and sugar.
1 Add melted butter, salt and 4 cups of the flour. Mix until everything is well incorporated and then add the remaining flour (I usually only add 5 1/2 cups total, but you can add the extra 1/2 cup if the dough is sticky, or use that when you turn the dough onto the counter). 
2 Allow the dough hook to mix the dough for 5-7 minutes or until the mixture is smooth and elastic.
3 Dump dough into a bowl prepped with oil or non-stick spray.
4 Allow the dough to rise for 1 hour. Dough should have doubled in size. If it did not, then your yeast may not have activated.
5 When dough has doubled in size, turn it out onto a very lightly floured counter. Use a rolling pin to roll dough and use a cookie cutter to cut rolls out. You can also skip the rolling and cutting and just pinch dough off in portions if you'd like. *If you are making 15 rolls, you can roll the dough into a 12x16" rectangle and cut 15 rolls. Bake in a 9x13. If you're making 24 or 48 rolls, you can roll the dough a little thinner, and cut out as many as you need. I like to use my cookie cutter that is close to 3 1/2 inches, cut the circles and then cut those in half to make the 48 even rolls and bake on a half sheet (17.9"x12.9")
7 Shape dough into balls by pinching the sides down under the round, and using your hands to gently roll the bottom half of the round to seal it.
8 Place the rolls onto a prepared baking sheet (sprayed with non-stick spray) in rows. Allow the rolls to rise for another 45-60 minutes. 
9 Bake rolls at 375 for about 20 minutes. The rolls should be golden on top.
10 Remove from the oven, and brush the rolls with melted butter. Place back in the oven for 1 more minute to bake butter into the rolls. This will create a buttery, salty top on the rolls.
11 Serve warm with butter, honey or jam.