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 pkg. 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 (120-130 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 3-3 1/2 cups flour until a stiff dough forms.

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

Generously grease 13 x 9 inch 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 doubled in size, about 30-35 minutes.

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