Lemon Rosemary Potato Rolls

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°F to 115°F) in small bowl; stir to dissolve yeast. Set aside for 5 minutes 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°F. Brush roll tops with cream. Bake for 20 to 25 minutes or until browned. Serve warm with Herbed Lemon Butter, if desired.

Herbed Lemon Butter:

Let 1 stick (1/2 cup) butter stand at room temperature for 10 minutes. In a shallow dish combine 1 tablespoon finely shredded lemon peel and 1 tablespoon snipped fresh rosemary. Gently roll butter in lemon peel mixture to coat. Wrap in plastic wrap. Cover and chill up to 1 week. Slice and serve with rolls, if desired.