Grease a large mixing bowl and a baking sheet; set aside.
In a small saucepan, bring 1/4 cup water and milk to a boil; remove from heat and pour into a large mixing bowl. Add instant potato flakes and mix until blended. Stir in 2/3 cup butter, sugar and salt. Cool to lukewarm.
Soften yeast in 1/2 cup warm water - 110° to 115° F ) and add to the potato mixture. Mix in eggs and flour to make a soft dough. Turn over onto a floured surface and knead for 10 minutes or until smooth and elastic.
Place in greased bowl, turning dough with greased side up. Cover with plastic wrap and refrigerate for 1 hour.
Shape dough into round balls, about 2-inches in diameter and place on baking sheet, 2-inches apart. Brush with remaining melted butter and let rise in a warm place for 1 hour.
Meanwhile, preheat oven to 400° F.
Bake for 15 to 20 minutes or until golden. Remove from oven and cool on a wire rack.Servings: 36 rolls