• In a mixing bowl combine milk, butter, mashed potato flakes, egg, sugar, salt, 3 1/2 cups flour and yeast. Fitted with dough hook mix just until combined.
• Switch to paddle attachment and knead for 6-8 minutes or until smooth and soft without being too sticky. Dough should clear sides of bowl while sticking slightly to the bottom. Add additional flour one tablespoon at a time if too wet. Add additional milk 1 tablespoon at a a time if too dry. This is a tougher dough. Remove from bowl. Using heel of your hand knead briefly until it forms a nice round ball.
• Place dough in a greased bowl and let rise until doubled.
• Separate dough into 16 equal pieces. Using the heel of your quickly and firmly roll each piece around in circles until it forms a tight little ball. Arrange rolls in 4 rows of 4 each in a greased 9 x 13 pan.

*To make ahead: Cover immediately with plastic and refrigerate for up to 24 hours. Remove from refrigerator and let sit at room temperature 3-4 hours to rise before baking. Bake as directed below.

*To make immediately: Let rise until doubled, about 30 minutes. Bake at 350° for 20 minutes or until golden brown. Remove from pans to cool on wire racks.