In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Combine milk, water and margarine in a saucepan. Heat over low heat until liquids are very warm (120 to 130 degrees F). Margarine does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed on an electric mixer scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover; place bowl in pan of water at about 98 degrees F. Let rise 15 minutes. Turn dough out onto floured board. Divide in half and shape as Curlicues or Lucky Clovers. See directions below. Cover; let rise in warm place, free from draft about 90 degrees F, 15 minutes. Bake at 425 degrees F about 12 minutes. Remove from baking sheets and cool on wire racks. Curlicues: Roll out each half to a 12 x 9-inch rectangle. Cut into 12 equal strips about 1-inch wide. Hold one end of strip firmly and wind closely to form coil. Tuck end firmly underneath. Place on greased baking sheets about 2 inches apart. Lucky Clovers: Form each half into a 12-inch roll. Cut into 12 equal pieces. Form into balls; place in greased muffin pans 2 3/3 x 1 1/4-inches. With scissors cut each ball in half, then into quarters , cutting through almost to bottom of rolls.