Potato Bread Rolls

Step 1: In a small bowl, sprinkle yeast and 1 tablespoon sugar in the 1/2 cup lukewarm water and stir to dissolve. Let stand until foamy, about 5 to 10 minutes.

Step 2: In a large bowl, mix butter, remaining sugar, salt, potato flakes, and hot water together until combined. Let cool to lukewarm. Add yeast mixture and 1 cup of flour to the potato mixture. Beat with an electric mixer at medium speed until smooth, about 2 minutes. Scrape bowl occasionally. Gradually add the rest of the flour, one cup at a time, beating to make a soft dough. Place dough in a large greased bowl -- turn to grease the top. Cover with plastic wrap and let rise in a draft-free warm place until doubled, about 1-1/2 hours.

Step 3: Turn dough out onto lightly floured surface and knead 6 or 8 turns to remove air. Let rise about 10 minutes.

Step 4: Lightly grease or line a large baking pan (or 2 smaller pans) with parchment paper. Divide dough into 24 equal pieces. Cup your hand over 1 piece, and using your thumb and pinkie to keep ball inside your cupped hand, push dough with heel of your hand against work surface while rolling in a circular motion to form a smooth ball. Repeat with remaining dough pieces, setting balls about 1-inch apart on prepared baking pan(s).

Step 5: Brush tops carefully with melted butter. Loosely cover with plastic wrap and let rise in a draft-free warm place until doubled in bulk, about 45 to 60 minutes (rolls should be touching at this point).

Step 6: Put oven rack in middle position and preheat oven to 375 degrees F.

Step 7: Bake rolls until golden brown, about 15 to 20 minutes. Watch carefully -- do not overbake. As soon as rolls come out of oven, brush tops again with melted butter.