4 1/2 - 5 c. Pillsbury's Best All Purpose or Unbleached Flour
1 c. Hungry Jack Mashed Potato Flakes
1 tbsp. sugar
3-4 tsp. chives
2 tsp. salt
2 pkgs. active dry yeast
2 c. milk
1/2 c. dairy sour cream
2 eggs

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 1/2 cups flour, potato flakes, sugar, chives, salt and yeast; blend well. In small saucepan, heat milk and sour cream 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. Stir in an additional 3 to 3 1/2 cups flour until a stiff dough forms.

Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, about 45 to 55 minutes.

Generously grease 13"x9" pan. On well floured surface, toss dough until no longer sticky. Divide dough into 24 pieces; shape into balls. Place in prepared pan. Cover; let rise in warm place until light and double in size, about 30 to 35 minutes.

Heat oven to 375 degrees. Bake 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack. If desired, lightly dust tops of rolls with flour.