Combine hot water and potato flakes. Heat milk and add. Stir in butter, 1 egg, sugar, and salt. Cool to luke warm.

 

Stir in yeast. Add about 1-1/2 cups of flour and beat with electric mixer until elastic (about 2-3 minutes). Gradually stir-in by hand enough more flour to make a soft dough. Knead until smooth. Place in clean bowl, oil top, cover with plastic wrap and allow to rise in warm place until double in size.

 

Dough may be placed in refrigerator for 2-24 hours. Allow dough to warm to room temperature upon removing from refrigerator. Knead dough to remove excess air.

 

Shape as desired (see below). Place on greased baking sheet and allow to rise in warm area until double in size (about 20-40 minutes). If desired, beat 1 egg and brush on tops of rolls, sprinkle with seeds. Bake at 375 degrees F for 15-20 minutes.

 

Biscuits:

Divide dough into 20 pieces. Roll each piece into a smooth ball. Lightly oil or butter top of each ball of dough. Place on greased baking sheet so balls of dough just touch.

 

Cloverleaf:

Divide dough into 18 pieces. Divide each piece into thirds. Roll each third until smooth ball and place 3 small balls of dough in greased muffin tin.

 

Crescent Rolls:

Divide dough in two. Roll each piece into a 16 inch circle, brush with melted butter. Cut into 12 pieces. Starting at the wide end roll each wedge up. Place on greased baking sheet with tip underneath. Curve ends to form a crescent.

 

Rosettes:

Divide dough into 20 pieces. Roll each piece into a 12 inch rope. Tie a loose knot in the center of each rope. Tuck ends of rope into knot.

 

Fan Tails:

Divide dough into 3 equal pieces. Roll each piece into a 9 inch square. Brush with melted butter. Cut each square into 6 strips. Stack 3 strips on top of each other. Cut each stack into 6 pieces (about 1-1/2 inches wide). Place fans into greased muffin tin with cut side up.