Light and moist...these rolls have been a favorite for the holidays.
Grease one 13x9 inch pan or two 9 inch round cake pans. Lightly spoon flour into measuring cup; level off. In a large bowl, combine 1 1/2 cups flour, potato flakes, sugar, salt and yeast; blend well. In a medium saucepan, heat the milk, butter and onions until very warm (120 to 130 degrees). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in enough flour to make a soft dough. On floured surface, knead in remaining flour until dough is smooth and elastic, about 10 minutes. Place in a greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in a warm place until light and doubled in size, about 45-60 minutes.
Punch dough down. Let rest on counter, covered with inverted bowl, for 15 minutes. Divide dough into 24 pieces; shape into balls. If desired, dip tops of balls in additional potato flakes. Place into prepared pans, cover and let rise in a warm place till light and doubled in size, about 30-45 minutes.
Heat oven to 375 degrees. Bake rolls for 35 minutes or until golden brown. Remove from pans immediately; cool on wire racks. Makes 24 rolls.
4 1/2 to 5 1/2 cups Bread flour
1 cup Hungry Jack mashed Potato flakes
3 T. sugar
2 pkg. active dry yeast
2 cups milk
1/2 cup butter
1/2 cup sliced green onions