I've adapted the recipe by Noreen's Kitchen to make only half the recipe.  Here it is.

Ingredients:
3 1/4 - 4 cups  all-purpose flour
1/3 cup  mashed potato flakes
1/3 cup sugar
1 packet instant yeast
1/2 tsp salt
1/2 cup milk
1/4 cup warm water
1/2 stick butter
1/2 cup pineapple juice
1 large egg (2 medium ones)
1 tsp vanilla

Directions:
1.  Heat butter and milk until melted

2. Place 2 cups flour, sugar, yeast, salt, potato flakes, milk mixture, water, pineapple juice and vanilla in the mixing bowl of a stand mixer

3. Blend with dough hook until well incorporated

4. Add eggs - one at a time, blending with each addition

5. Add in enough of the remaining flour to form a soft dough.  Resist the urge to add more flour or your end result will be a tough bread

6. Knead for 7-15 minutes until the dough forms a film in  The Windowpane Test  by pulling off a golf-ball-sized piece of dough and stretch it into a thin sheet between your fingers. If the gluten is well-developed, the dough will stretch into a paper-thin film without breaking. If quickly breaks...you guessed it, keep kneading).

7.  Place dough in an oiled bowl and cover with plastic wrap or a soft cloth.  Allow to rise in a warm spot until doubled, approximately 1 hour.




8.  Once the dough finishes rising, remove dough from the bowl and gently press air out.  Cut the dough into 2-4 oz. pieces and roll until smooth.

9.  Place dough balls into 2 oiled baking pans.  The size of the pan will determine the number of rolls you fit into them

10.  Preheat the oven to 350°F - cover and allow dough to rise until doubles, approximately 30 minutes.

11. Bake for 20-30 minutes or until the tops are golden brown

12. Remove from oven and brush with melted butter.  Allow bread to cool before serving.