1 c. milk
2 tbsp. sugar
2 tsp. salt
1/4 c. butter
1 c. warm water
1 pkg. dry yeast
2 eggs, beaten
1 c. instant potato flakes
4 1/2 to 5 1/2 c. flour

Scald milk, stir in sugar, salt and butter. Cool to lukewarm.

Measure warm water into large warm bowl. Sprinkle in dry yeast, stir until dissolved. Stir in lukewarm milk mixture, eggs, instant potato flakes and 3 cups flour. Beat until smooth. Stir in enough additional flour to make slightly stiff dough. Turn dough out on floured board; knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until doubled in bulk, about 1 hour. Punch down, turn out onto floured board.

Divide in half. Divide each half into 12 equal pieces; form into smooth balls. Place in 2 greased 9 inch round cake pans. Cover, let rise in warm place until doubled in bulk, about 30 minutes. Bake at 400 degrees for 20 minutes or until done. Remove from pans and cool on wire racks. Yield: 2 dozen rolls. These are a favorite!