Herb Potato Rolls

5 to 5-1/2 cups all-purpose flour
1 cup mashed potato flakes
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
1 tablespoon minced chives
2 teaspoons salt
2 teaspoons minced fresh parsley
2 cups milk
1/2 cup sour cream
2 eggs

In a large bowl, combine 3 cups flour, potato flakes, yeast, sugar, chives, salt and parsley. In a small saucepan, heat milk and sour cream to 120°-130° add to dry ingredients.

Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place in a greased 13-in. x 9-in. baking pan.

Cover and let rise until doubled, about 35 minutes. Bake at 375° for 30-35 minutes or until golden brown. Remove to wire racks. Makes 2 dozen.