2-1/4 Teaspoons Active Dry Yeast, Or 2-1/4 Teaspoons Instant Yeast
1 Cup Lukewarm Water
1/4 Cup Orange Juice
1/4 Cup (1/2 Stick) Unsalted Butter, Cut Into 6 Pieces
3 Tablespoons Honey
3 Cup All-Purpose Flour
1-1/4 Teaspoons Salt
2/3 Cup Instant Mashed Potato Flakes
1/4 Cup Nonfat Dry Milk
Dissolve yeast with a pinch of sugar in 2 tablespoons of the lukewarm water. Let the yeast and water sit at room temperature for 15 minutes, until the mixture has bubbled and expanded.
Combine the dissolved yeast with the remainder of the water and the rest of the ingredients. Mix and knead everything together—by hand, mixer or bread machine set on the dough cycle—till you've made a smooth dough. If you're kneading in a stand mixer, it should take about 5 to 7 minutes at second speed. In a bread machine (or by hand), it should form a smooth ball.
Place the dough in a lightly greased bowl. Cover the bowl, and allow the dough to rise, at room temperature, till it's quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may take longer, especially if you've kneaded by hand. Give it enough time to become quite puffy.
While the dough is rising, lightly grease a 9" x 13" pan, or two 9" round cake pans.
Gently deflate the dough, and transfer it to a lightly greased work surface. Divide it into 16 pieces. Shape each piece into a smooth ball. Place the rolls in the 9" x 13" pan, or put eight rolls in each of the round cake pans, spacing them evenly; they won't touch one another.
Cover the pans with lightly greased plastic wrap, and allow the rolls to rise for 1 1/2 to 2 hours. While the rolls are rising, preheat the oven to 350°F.
Bake the rolls for 15 minutes, and tent them loosely with aluminum foil. Continue to bake until golden brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.
Remove the rolls from the oven, let stand on pan for 2 or 3 minutes, carefully transfer them to a rack. Serve warm, or at room temperature.