Potato Chive Rolls

In a mixing bowl, combine one and half cups flour, potato flakes, sugar, salt, chives, and yeast. Mix well; set aside. In a small saucepan, heat milk and sour cream until 120 degrees on a thermometer, or until very warm. Add warm liquid and eggs to dry ingredients in mixing bowl. Mix until moistened. By hand, combine remaining flour to form a stiff dough. Cover loosely with plastic wrap and cloth towel. Let rise in warm draft-free place until doubled in size, or for 45 minutes. Prepare a 13 "x 9" pan with cooking spray; set aside. On a lightly floured surface, knead dough gently until no longer sticky. Divide dough into 24 equal portions; shape into balls. Place balls into prepared pan. Cover and let rise again in warm place doubled in size, or for 30 minutes. Preheat oven to 375. Uncover dough. Bake rolls for 30 minutes, or until golden brown. Remove from pan immediately. Cool rolls on wire rack. Dust tops of rolls with additional flour if desired.