In a large bowl thoroughly mix 2 cups of the flour, the sugar, yeast and salt.
Combine milk, water, and butter in a saucepan.
Place over low heat and stir until butter is melted.
Mixture should be just warm, about 115-120'F. on thermometer.
Gradually add milk mixture to dry ingredients and eat for 2 minutes at medium speed of electric mixer, scraping bowl often.
Add eggs and beat well.
With a wooden spoon stir in sufficient additional flour (3 to 3-1/2 cups) to make a soft dough. turn out on a lightly floured board and knead about 10 minutes, or unil satiny and smooth.
Form into a ball and place in a warm bowl that has been generously greased with soft butter at room temperature.
Turn to coat all sides with butter.
Cover and let rise in a warm place until double in bulk, about 1 hour.
Punch down and shape into small balls.
Place about 1/2" apart on greased baking sheets and again let stand free from drafts in a warm place until double in bulk.
Bake in preheated 350'F. oven for 25-30 minutes, or until lightly browned.
Serve warm.
If necessary, undercook rolls just slightly; then reheat just before serving.
If desired, you may fold in about 1 cup lightly floured raisins to dough during final kneading.
Then frost rolls while warm with Confectioners' Sugar Glaze. *** CONFECTIONERS' SUGAR GLAZE *** Combine sugar with 1 tablespoon orange juice.
Add sufficient additional orange juice to make a medium-thin glaze.