Thanks! I'm curious about the dry milk and mashed potato flakes in the recipe. Are they required or could they be omitted or could you make a substitution? They just seem unusual ingredients. Thanks again! The dry milk adds richness, and in the case of our Baker's Special dry milk, helps the rolls rise. The potato flour/flakes add moistness and tenderness; they make a soft roll, one that keeps longer. You can leave both out, but you'll have a much different roll. OR substitute potato water (water in which potatoes have been boiled) for the regular water; that would at least help with the softness. Hope this helps - PJH

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