Dinner Rolls

In a small microwave-safe bowl combine the milk and water. Heat until lukewarm, 20 to 30 seconds on high heat. (This can also be done in a small saucepan on the stove.)

In the bowl of an electric mixer fitted with the dough hook, combine the egg, flour, potato flakes, dried milk, sugar, yeast, salt, and 3 tablespoons of the butter. Add the warm milk and water mixture and knead on medium-low speed for about 5 minutes until you have a smooth, soft dough. (Don’t worry if the dough sticks a bit to the bottom of the bowl.) To remove the dough from the bowl, dust your hands with flour and scrape it out.

Using your hands (dust them with more flour if necessary), shape the dough into a ball and place in a lightly greased bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm, draft-free place until it's doubled in bulk, about 90 minutes.

Invert the dough onto a lightly floured work surface (it will deflate). Divide it into 12 even pieces (each piece should weigh 1¾ to 2 oz/50 to 57 g). Shape each piece of dough into a smooth ball by tucking and pinching the edges underneath to form a plump little bun.

Grease a 9-in (23-cm) round baking pan with nonstick cooking spray. Place the rolls in the pan, arranging 8 evenly around the perimeter and 4 in the center. Cover the pan with plastic wrap or a damp kitchen towel and let the rolls rise until they're almost doubled in bulk, puffy, and touching, about 1 hour. Toward the end of the rising time, preheat the oven to 350°F (175°C) and set an oven rack in the middle position.

Melt the remaining 1 tablespoon butter. Brush the rolls with the melted butter and bake for 23 to 25 minutes, until golden brown. Remove from the oven, and turn out onto a wire rack. Serve warm or at room temperature with butter. Store the rolls in a sealable plastic bag for several days at room temperature, or freeze for longer storage.