I developed this recipe years ago, based on several of Mrs. Rombauer's icebox roll recipes in her 1943 “Joy of Cooking.” When I first posted this here, in 2010, I called for a mashed potato and its cooking water. But then the more I thought about it, the more I realized that most people make rolls for special occasions, when they have so much else going on that even the few minutes it takes to peel, chop, boil and mash a potato (and clean out the pan) is typically better spent doing something else. So I've been playing with the recipe, substituting potato flakes (unseasoned dehydrated, aka "instant" mash potatoes) and more recently, potato flour. The potato makes the rolls moist, while the oatmeal gives them a bit of texture and great flavor. Enjoy!! ;o)

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