Light, fluffy and buttery potato rolls

I made these last night, and they came out wonderful! I've tried other potato roll recipes in the past that were dense or overly moist. This one had one little quirk with getting the yeast to go, but I have figured out a way around it and will post it the way that works rather than the way that was sent to me originally. Also, the original recipe is for double the amount. 16 rolls was plenty for our gathering, so I made and am posting just half the recipe.

1/2 stick butter

1 1/2 cups milk

1/2 cup instant mashed potato flakes or pearls

2 T. oil

1 1/2 t. salt

1/4 warm water

1 T. yeast

1/3 c. sugar

2 eggs

4+ cups flour

In a saucepan, melt the butter and add the milk. heat just until bubbles form around the edge, being careful not to scald it. Add the potato flakes, oil, and salt, and stir well. Allow to sit until cooled to lukewarm, about 15-20 minutes.

Meanwhile, activate the yeast in the 1/4 cup warm water in a small bowl. In a large bowl, beat the eggs, add the sugar, then beat in the potato mixture. Stir the yeast in, then stir in the flour a cup at a time until the dough becomes too stiff to stir by hand. Knead in enough remaining flour until the dough turns smooth and elastic.

Pour a little oil in the bottom of the bowl and use the dough to spread it up the sides of the bowl. Flip the dough over until evenly lightly oiled. Cover and let rise for an hour, or until doubled. Then pour the dough out onto a lightly floured work surface and gently flatten with your hands into a large circle, about 14-16 inches in diameter. Melt 2 T. butter and spread it all over the dough. Cut the dough into 16 even wedges, pizza style, and roll each wedge up starting from the bottom.

Place on a lightly greased baking sheet and cover with a towel. Let rise for 60 minutes, or until doubled. Bake at 375 for 12-15 minutes or until golden on top.