1 pkg. hot roll mix
1 c. instant potato flakes
1 tbsp. dried chives
1 tsp. dried minced onion
1 1/3 c. water, 120 to 130 degrees
2 tbsp. butter, softened
1 egg

On a large cookie sheet, invert 6 (10 ounce) custard cups. Grease outside of cups. In large bowl, combine flour mixture, mashed potato flakes, chives and onion with yeast from foil packet. Stir in remaining ingredients until dough pulls away from sides of bowl. Turn out onto floured surface. With greased hands, shape into a ball. Knead 5 minutes until smooth. Cover with large bowl; let rest 5 minutes. Divide dough into 6 equal pieces. Shape each dough over outside of greased custard cups. Cover with plastic wrap and cloth towel. Let rise in warm place 30 minutes. Heat oven to 375 degrees. Uncover dough. Bake 20 to 30 minutes or until golden. Cool 5 minutes; remove bread bowls from custard cups. Divide stew (above) between bowls. Makes 6 bowls.

NOTE: Bread dough can be made into 15 rolls. Place in greased 13 x 9 inch pan. Let rise and bake at 375 degrees for 15 to 20 minutes.