Instructions

• In the bowl of a stand mixer fitted with the dough hook (or in a large mixing bowl if mixing by hand), combine 1 cup of the all-purpose flour, the instant yeast, the sugar, and the salt; stir briefly to distribute.
• In a microwave-safe measuring cup or small saucepan, combine the milk, the water, and the unsalted butter. Heat gently until the mixture registers 120–130°F (about 1 minute in a microwave). If you have an instant-read thermometer use it; otherwise aim for very warm (not hot) bathwater temperature.
• Stir the potato flakes into the warm liquid until they are moistened. Let the mixture sit 30–60 seconds to hydrate.
• Pour the liquid mixture into the dry ingredients. Mix on medium speed with the dough hook for 1 minute (or stir with a spoon if mixing by hand) until combined.
• Add the egg and 1 more cup of the all-purpose flour. Mix on medium speed for 1 minute (or stir/knead by hand) until incorporated.
• Add the remaining 1 cup of flour and continue mixing until the dough comes together into a soft, slightly sticky ball. If the dough is still too sticky to handle, add additional flour 1 tablespoon at a time as needed, not to exceed the total of 3 1/2 cups of flour called for in the ingredient list.
• Turn the dough out onto a lightly floured surface. Knead by hand about 4–6 minutes (or knead in the mixer with the dough hook for 3–4 minutes) until the dough is smooth and springs back when pressed lightly with two fingers.
• Place the dough in a lightly greased bowl or leave on the work surface, cover loosely with plastic wrap or a clean towel, and let rest for 10 minutes.
• Divide the dough into 12 equal pieces. Shape each piece into a smooth ball and place them evenly in a 9×13-inch pan that has been sprayed with nonstick cooking spray or lightly greased. Cover the pan and let the rolls rise in a warm place until doubled in size, about 30 minutes to 1 hour.
• Preheat the oven to 375°F while the rolls finish their rise. Bake the rolls for 20–28 minutes, rotating the pan halfway through if needed, until the tops are golden brown.
• Remove the pan from the oven and brush the hot rolls with melted butter if desired. Cool slightly and serve. Enjoy within 2 days.