Lemon Rosemary Potato Rolls

• 2 tablespoons mashed potato flakes instant
• 2 cups boiling water
• 3/4 cup unsalted butter cubed
• 1/3 cup sugar
• 2 tablespoons rosemary leaves finey chopped fresh
• 1 tablespoon lemon peel finely shredded
• 2 teaspoons salt
• 2 packages active dry yeast 11/2 Tbsp.
• 4 large eggs
• 8 cups all-purpose flour
• 1 tablespoon whipping cream half-and-half, or light cream
• butter Herbed Lemon, optional

1. In a large mixing bowl combine potato flakes and boiling water. Mix in butter, sugar, rosemary, salt, and lemon. Let stand 10 minutes.
2. Sprinkle yeast over 1/4 cup warm water (105 degrees F to 115 degrees F) in small bowl; stir to dissolve yeast. Set aside 5 minutes or until foamy.
3. Whisk eggs into butter mixture, then the yeast mixture. Stir in flour, 2 cups at a time, until a thick, sticky dough forms.
4. Turn dough out onto a floured surface; quickly pat dough into a large rectangle, about 12x16-inches. Use a floured knife to cut dough into 48 pieces. With floured hands, pull pieces into balls. Arrange side-by-side in 2 lightly greased 13x9-inch pans or disposable foil pans. Cover with plastic wrap; refrigerate for 2 hours or up to 3 days. Or, cover with plastic wrap, then foil. Freeze up to 1 month.
5. To bake, let dough rise at room temperature for 1 hour (about 2 hours for frozen dough) or until doubled. Preheat oven to 375 degrees F. Brush roll tops with cream. Bake for 20 to 25 minutes or until browned. Serve warm with Herbed Lemon Butter, if desired.

flakes instant, boiling water, butter, sugar, rosemary, lemon peel, salt, active dry yeast, eggs, flour, whipping cream, butter

Taken from www.yummly.com/recipe/Lemon-Rosemary-potato-rolls-1009421 (may not work)