In large bowl, combine 1 cup flour, sugar, salt and undissolved yeast. Heat water, milk and butter until hot to touch (125º to 130ºF). Stir in potato flakes, let soften 1 minute. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes.

Divide dough into 12 equal pieces. Roll each to 12-inch rope. Coil each rope to make snail shape. Arrange in wreath shape on large greased baking sheet with sides barely touching. Place large shallow pan on counter; half-fill with boiling water. Place baking sheet on pan. Cover; let rise 15 minutes.

Lightly beat remaining egg; brush on rolls. Bake at 375ºF for 25 minutes or until done. Remove from baking sheet; cool on wire rack.