In large bowl thoroughtly mix 2 c. Flour, sugar, salt and undissolved yeast. Combine water, milk and margarine in saucepan. Heat over low heat until liquids are very warm. Margarine does not need to melt. Gradually add to dry ingredients and beat 2 min. On electric mixer, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, 8 to 10 min. Cover with plastic wrap, then a towel, let rest 20 min. Punch dough down. Shape into desired shapes for dinner rolls. Place on greased baking sheets. Cover with plastic wrap and foil, sealing well. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks. Remove from freezer; plac on greased baking sheets. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1-1/2 hrs. Bake at 350 for 15 min. Or until golden brown and done. Remove from baking sheets and cool on wire racks.