'TATO-FLAKE CHEESE BUNS

1 package active dry yeast
1/4 cup warm water
1/2 cup Pillsbury Mashed Potato Flakes
1/4 cup butter or shortening
1 tablespoon sugar
2 teaspoons salt
1/8 teaspoon cayenne pepper
3/4 cup boiling water
3/4 cup evaporated milk
1 1/2 cups shredded Cheddar cheese
1 egg
3 to 3 3/4 cups all purpose flour
1/2 cup butter, melted

Soften yeast in warm water.

In mixing bowl, combine potato flakes, butter, sugar, salt, cayenne pepper and boiling water. Add evaporated milk; cool to lukewarm. Blend in 1 cup cheese, egg and yeast. Gradually add flour to form a soft dough, beating well after each addition. Cover; let rise in warm place until, light, 1 to 1 1/2 hours.

Beat down dough, using 30 to 40 strokes. Fill 24 well-greased muffin cups half full. Cover; let rise again in warm place until light, 45 to 60 minutes.

Combine melted butter and 1/2 cup cheese. Spoon mixture over rolls.

Bake in a preheated 375 degrees F oven for 20 to 25 minutes, until golden brown.

Makes 24
Source: The Pillsbury Family Cookbook