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1
In large mixing bowl, stir together 1 cup flour and yeast.
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2
In medium saucepan, heat and stir water, milk, shortening, and salt just until warm (120 to 130 degrees) and shortening almost melts.
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3
Stir in potato flakes.
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4
Let stand for 1 minute.
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5
Add wet ingredients to dry ingredients with egg.
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6
Beat on low to medium speed for 30 seconds, scraping sides of bowl.
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7
Beat on high for 3 minutes.
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8
Using a wooden spoon, stir in as much of the remaining flour as possible.
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9
Turn dough out onto lightly floured surface.
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10
Knead in enough of the remaining flour for 6 to 8 minutes to make a moderately stiff dough that is smooth and elastic.
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11
Shape into a ball.
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12
Place dough in a lightly greased bowl, turning once to grease surface.
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13
Cover and let rise in a warm place for 1 1/4 hours, or until double.
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14
Punch down dough.
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15
Turn out onto lightly floured surface.
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16
Divide in half.
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17
Cover and let rest for 10 minutes.
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18
Lightly grease 2 (8 by 8 by 2-inch OR 9 by 9 by 2-inch) baking pans.
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19
On lightly floured surface, roll each half to 1/2-inch thickness.
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20
Cut with floured 2 1/2-inch round cutter.
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21
Place roll in prepared baking pans.
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22
Cover and let rise in a warm place for 30-40 minutes, or until nearly double.
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23
Preheat oven to 375 degrees.
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24
Bake for 15 to 20 minutes, or until golden.
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25
Immediately remove rolls from pans.
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26
Cool on wire rack.
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27
NOTE.
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28
This recipe can also be used in a bread machine.
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29
Just make sure you follow the machine instructions for the order of ingredients.
