Potato Onion Rolls

Lightly spoon flour into measuring cup; level off.

In a large bowl combine 1 1/2 cup flour, potato flakes, sugar, salt and yeast; mix well.

In a medium saucepan heat milk, butter and onions until very warm (120 to 130 F).

Add warm liquid and eggs to flour mixture.

Blend at slow speed until moistened; beat 3 minutes at medium speed.

By hand, stir in 2 to 2 1/2 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1 cup flour until dough is smooth and elastic, about 5 minutes.

Place dough in a greased bowl; cover loosely with plastic wrap and cloth towel.

Let rise in a warm place (80 to 85 F) until light and doubled on size, 30 to 45 minutes.

Grease 13x9-inch pan or two 9-inch round cake pans.

Punch down dough several times to remove all air bubbles.

Divide dough into 24 equal pieces; shape into balls.

Place in greased pan. Cover, let rise in warm place until light and doubled in size, 15 to 30 minutes.

Heat oven to 375°F Uncover dough. Bake at 375 for 25 to 35 minutes or until golden brown. Immediately remove from pan; cool on wire rack.