1 pkg. hot roll mix
1 1/2 c. mashed potato flakes
2 to 4 tsp. chopped fresh chives
1 c. very hot tap water
1/2 c. sour cream
1/2 c. shredded cheddar cheese
2 tbsp. butter
1 egg

Grease 13 x 9 inch baking pan. In large bowl, combine yeast from foil packet with flour mixture, potato flakes and chives. Stir in remaining ingredients. Blend well. Cover, let rise 45 to 60 minutes, until doubled in size. On well-floured board, knead dough until no longer sticky. Using sharp knife or scissors, divide dough into 20 pieces, shape into balls. Arrange in prepared pan, cover and let rise in warm place until light and double in size, 30-45 minutes. Heat oven to 375 degrees. Bake 20 to 25 minutes or until golden brown. Immediately invert pan to remove rolls. Serve warm. 20 rolls.