Combine milk, water, and butter in small saucepan.
Heat over low heat until liquids are very warm (120°F to 130°F); butter does not need to melt. Place 3 ½ c. flour, sugar, salt and yeast in bowl. Attach bowl and dough hook. Turn to speed 2 and mix 15 sec. Gradually add warm liquids to flour mixture, about 30 sec. Mix 1 min longer. Continue on Speed 2, add remaining flour, ½ c. at a time, until dough clings to hook and cleans sides of bowl, about 2 min. Knead on Speed 2 for 2 min longer. Place in a greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, 15 min. Turn dough onto floured board. Shape as desired. Cover; let rise in slightly warm oven (90°F) for 15 min. Bake at 425°F for 12 minutes or until done. Remove from pans and cool on wire racks.
Divide dough in half and roll each into a 12x9-inch rectangle.
Cut 12 equal strips about 1-inch wide.
Roll each strip tightly to form a coil, tucking ends underneath.
Place on greased baking sheets about 2 inches apart.
Divide dough into 24 equal pieces.
Form each piece into a ball and place in greased muffin pan.
With Scissors, cut each ball in half, then quarters.
Yield: 2 dozen rolls.