1. In a large mixing bowl stir together 1 cup of the
flour and the yeast. In a medium saucepan heat
and stir the water, milk, shortening, sugar, and salt
just until warm and shortening almost melts. Stir in
the potato flakes. Let stand for 1 minute. Add milk
mixture to dry mixture along with the egg. Beat with
an electric mixer on low to medium speed for 30
seconds, scraping the sides of the bowl. Beat on
high speed for 2 minutes. Using a wooden spoon,
stir in as much of the remaining flour as you can.
2. Turn dough onto a lightly floured surface. Knead
in enough of the remaining flour to make a
moderately stiff dough that is smooth and elastic.
Shape dough into a ball. Place dough 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 1/4 hours).
3. Punch dough down. Turn dough onto a lightly
floured surface. Divide the dough in half. cover and
lest 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 1/2-inch thickness. Cut dough with a
floured 2-1/2 inch round cutter. Place in prepared
baking pans. Cover and let rise in a warm place
until nearly doubled in size (30-40 minutes).
5. Bake in a 375º oven for 15 to 20 minutes or until
golden. Immediately remove rolls from pans. Cool
the rolls on a wire rack.
Make ahead tips: Before letting the shaped roll
dough rise, cover shaped rolls in a pan with oiled
waxed paper, then with plastic wrap, and refrigerate
for 2 to 24 hours. Remove from refrigerator and let
stand, covered, at room temperature for 20 minutes.
Bake following directions above. Or, up to 2 weeks
ahead, prepare and bake the rolls. Wrap in a
moisture-vapor wrap and freeze.