4 1/2 to 5 1/2 c. bread flour
1 c. mashed potato flakes
3 tbsp. sugar
2 tsp. salt
2 c. milk
1/2 c. butter
1/2 c. sliced green onions
2 eggs
2 pkgs. active dry yeast

Grease 1 (9 x 13 inch) pan or 2 (9 inch) round cake pans. Lightly spoon flour into measuring cups; level off. In a large bowl, combine 1 1/2 cups flour, potato flakes, sugar, salt and yeast; blend well. In medium saucepan, heat milk, butter and onions until 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 greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, 45 to 60 minutes. Punch down dough. Let rest on counter top, covered with inverted bowl for 15 minutes. Divide dough into 24 pieces, shape each piece into a ball. If desired, dip tops of balls in additional potato flakes.

Place in prepared pans. Cover. Let rise, in a warm place until doubled in size (30 to 40 minutes). heat oven to 375 degrees. Bake 25 to 35 minutes or until golden brown. Remove from pans immediately, cool on wire racks. Makes 24 rolls.