Gibby Potato Rolls

Gibby Potato Rolls
3- 3 ½ c. flour
1 pkg. active dry yeast
¾ c. water
½ c. milk
1/3 c. butter
¼ c. sugar
1 tsp salt
1/3 c. packaged instant mashed potato flakes
1 egg
1. In a large mixing bowl stir together 1 cup of flour and yeast. In a medium saucepan, heat and stir the water, milk, butter, sugar and salt just until warm (120-130 degrees) and butter almost melts. Stir in potato flakes. Let stand for 1 minute. Add milk mixture to dry mixture along with the egg (I’m always afraid I’ll cook the egg but it’s yet to happen). Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Using a wooden, stir in as much of the remaining flour as you can.
2. Turn dough out onto a lightly floured surface. Knead enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour).
3. Punch dough down. Turn onto a lightly floured surface. Divide the dough in half. Cover and let rest for 10 minutes. Lightly grease two 8x8x2-inch or 9x9x2-inch baking pans.
4. On a lightly floured surface, roll each portion of dough to a ½ inch thickness. Cut dough with a floured 2 ½ inch round cutter (I just free-hand form them into balls). Place rolls in prepared baking pans. Cover and let rise in a warm place until nearly double in size (30-40 minutes).
5. Bake in a 375 degree oven for 15-20 minutes or until golden. Immediately remove rolls from pans. Cool on a wire rack and spread butter on top. Makes 20-24 rolls.