4 1/2 to 5 c. all-purpose or unbleached flour
1 c. mashed potato flakes
2 tsp. salt
1/2 c. butter
3 tbsp. sugar
2 eggs
1/2 c. sliced green onion
2 pkg. active dry yeast
2 c. milk

Lightly spoon flour into measuring cup; level off. In large bowl, combine salt and yeast; mix well. In medium saucepan, heat 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 speed. By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1 to 1 1/2 cup flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm (80 to 85 degrees) place until light and doubled in size, 30 to 45 minutes.

Grease 9x13 inch pan or two 9-inch round cake pans. Punch down dough several times to remove all air bubbles. Divide dough into 24 equal pieces; shape into balls, roll balls in mashed potato flakes.

Place in greased pan. Cover; let rise in warm place until light and doubled in size, 15-30 minutes. Heat oven to 375 degrees. Bake 25-30 minutes or until golden brown. Immediately remove from pan; cool on wire racks. Yield: 24 rolls.

TIP: If desired, dip tops of balls in additional potato flakes before placing in pan.