Instructions: 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 11/2 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 at 375 degrees for
20 to 25 minutes, until golden brown.

YIELD: 24

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