Buttermilk Potato Rolls

• 2 cups lukewarm buttermilk
• 14 cup lukewarm water
• 6 tablespoons butter or 6 tablespoons margarine, softened
• 4 egg whites
• 2 tablespoons honey
• 1 12 teaspoons salt
• 6 tablespoons potato flakes
• 6 12 cups all-purpose flour
• 4 12 teaspoons active dry yeast or 4 12 teaspoons bread machine yeast

1. Place all ingredients into bread machine.
2. Program for dough and press.
3. start.
4. At the end of the cycle, punch down the dough and turn out onto a lightly floured board.
5. Divide dough and allow to rest for 10 to 15 minutes.
6. For cloverleaf rolls, divide dough into equal pieces and roll each piece into a ball.
7. Arrange 3 balls of dough in each cup of a greased muffin pan.
8. For large rolls, divide dough into equal pieces and roll each into a small ball.
9. Arrange balls of dough snugly on a greased baking sheet.
10. Brush rolls with a bit of melted butter, then cover loosely and set aside in a warm spot until doubled in size, about 1 hour.
11. Preheat oven to 375F Brush rolls with butter and bake until deep golden brown and cooked through, 20 to 25 minutes.
12. Serve hot, spread with butter, if desired.

buttermilk, water, butter, egg whites, honey, salt, potato flakes, flour, active dry yeast

Taken from www.food.com/recipe/buttermilk-potato-rolls-393969 (may not work)