1 c. milk
2 tbsp. sugar
2 tsp. salt
1/4 c. (1/2 stick) butter
1 c. warm water (105-115 degrees)
1 pkg. dry yeast
2 eggs, beaten
1 c. instant potato flakes
4 1/2 - 5 1/2 c. unsifted flour (all purpose)

Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture, eggs, instant potatoes and 3 cups flour. Beat until smooth. Stir in enough additional flour to make a slightly stiff dough. Turn dough out on a lightly floured board; knead until it is smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover. Let rise in warm place free from draft until doubled in bulk, about 45 minutes to an hour.

Punch dough down and turn out onto lightly floured board. Divide dough in half. Divide each half into 12 equal pieces; form into smooth balls. Place in 2 greased 9" round cake pans. Cover, let rise in warm place, free from draft until doubled in bulk, about 30 minutes.

Bake at 400 degrees for about 20 minutes or until done. Brush with melted butter. Cool on wire rack.