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1
Bring 3/4 cup water and 3/4 cup milk to simmer in small saucepan.
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2
Remove from heat.
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3
Add butter and olive oil; stir until butter is melted.
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4
Attach instant-read thermometer to inside of pan, let milk cool until thermometer registers 120F to 130F.
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5
Meanwhile, combine 3 cups flour, potato flakes, dry milk powder, sugar, yeast, and salt in large bowl, whisk to blend.
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6
Add warm milk mixture.
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7
Stir to blend, mix in egg yolk.
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8
Knead mixture in bowl until dough comes together (dough will be sticky).
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9
Turn out onto floured work surface and knead until very smooth, elastic, and no longer sticky, adding more flour by tablespoonfuls as needed, about 8 minutes.
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10
Place dough in oiled bowl.
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11
turn to coat.
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12
Cover bowl with plastic wrap or kitchen towel.
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13
Let rise in warm draft-free area until doubled in volume, about 1 to 1 1/2 hours.
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14
Coat a 13x9x2-inch metal baking pan or small baking sheet with cooking spray.
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15
Turn dough out onto floured work surface and divide in half.
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16
Knead each piece lightly until smooth.
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17
Cut each dough half into 8 equal pieces.
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18
Roll each piece into almost smooth ball.
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19
Arrange dough rounds in 4 lengthwise and 4 crosswise rows in prepared pan, spacing about 1 inch apart (rolls will not fill pan).
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20
Cover shaped rolls with kitchen towel and let rise in warm draft-free area until rolls have almost doubled in volume and have expanded enough to touch each other, about 1 hour 15 minutes.
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21
Position rack in center of oven and preheat to 350F.
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22
Gently brush rolls with egg-wash glaze, then sprinkle generously with oats.
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23
Bake rolls until light golden brown, 25 to 30 minutes.
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24
Let rolls cool in pan a few minutes, then pull rolls apart and cool on rack for about 10 minutes.
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25
MAKE AHEAD:
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26
Can be made 8 hours ahead.
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27
Cool rolls completely, then wrap in foil and let stand at room temperature.
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28
Rewarm foil-wrapped rolls in 350F oven about 10 minutes, if desired, or serve at room temperature.
