In a large mixing bowl or bowl to a stand mixer with the dough hook attached, combine 1 1/2 cups buttermilk, milk or water with 2 eggs, 1/2 cup melted butter, 1/2 cup sugar, and 1 1/2 tablespoons yeast (I use instant).

Add 4-5 cups of flour and 1 1/2 teaspoons salt. Combine.

Knead for 10 minutes or until the dough passes the windowpane test. The windowpane test means that a small piece of dough, when stretched, can be stretched so far that rather than tearing, it will become thin and see through.

Allow to rise for several hours until doubled. This could be as little as an hour or much longer depending on the temperature in your kitchen.

Once doubled, punch the dough down and shape. For rolls, I like to divide the dough into 32 rolls and shape into golf ball sized rolls. Place in two 9x13 baking pans or dishes, 16 to a pan, and cover with a towel. Let rise again until puffy and doubled.

Preheat oven to 350 degrees and bake for 30-35 minutes or until golden brown on the top.