No kidding, if you are in a pinch and work quickly, you can get these yeasty babies on the table in under an hour - and you don't even need a stand mixer, just an old wooden spoon! These are perfect for a quick dinner roll, although they are best eaten fresh out of the oven and not as a leftover.
2 1/2 teaspoons active dry yeast
1 cup very warm water
1/4 cup dry potato flakes
2 tablespoons white sugar
1 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1 tsp. dried onion flakes
2 1/4 cups all-purpose flour
In a large bowl, dissolve yeast in warm water. Add potato flakes, sugar, salt, egg, vegetable oil, garlic powder and onion flakes, and 1 cup of the flour. Beat until smooth. Stir in remaining flour. Continue stirring until smooth, scraping batter from sides of bowl.
Cover and let dough rise in warm place until doubled, about 20 to 30 minutes.
Preheat oven to 400 degrees F. Lightly spray 12 muffin cups with cooking spray.
Punch down dough. Spoon dough into 12 greased muffin cups, filling each half full. Let rise until batter reaches tops of cups, or about 20 minutes.
Bake in a preheated 400 degree F for 15 minutes. Serve immediately. You can save leftovers in the freezer and pop them in the microwave for a warm one!