Potato Rolls

1/2 cup lukewarm water
2 tablespoons yeast
2 cups very warm milk
3/4 cup sugar
1 tablespoon salt
1/2 cup vegetable oil
1 cup instant potato flakes
1 cup cold water
2 cold eggs
8 cups flour

Directions:
Put flour in a 9x13" cake pan and place in a 150 degree oven so it can warm slightly.  Sprinkle yeast over the top of 1/2 cup lukewarm water and set aside.  Heat milk almost to boiling.  In a large mixing bowl, pour hot milk over sugar, salt and oil; mix well.  Add potato flakes and mix well.  Add cold water and eggs; mix very well.  Add yeast mixture and mix well.  Add 4 cups flour and beat very well with electric mixer.  Add remaining flour 1 cup at a time, mixing well, until dough is too thick to stir.  Knead in enough additional flour to make a soft dough just firm enough to handle (probably still a bit sticky).  Place in a greased bowl; turn over dough so the greased side is on top.  Let rise 10 minutes.  Punch it down and let it rise again in a warm place until dough is doubled in size.  Form into rolls; place in greased pans, and let rise until doubled in size.  Bake at 350 degrees for 20 to 25 minutes or until rolls are browned.