3 teaspoons active dry yeast
2 cups warm water — 110-115°F
1/2 cup butter — softened
2/3 cup nonfat dry milk
1/2 cup sugar
1/2 cup mashed potato flakes
1 1/2 teaspoons salt
6 cups all-purpose flour — up to 6 1/2 cups
In a large mixing bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.
Turn onto a heavily floured surface; knead 8 – 10 times. Divide dough in half.
Roll each portion into a 12-inch circle; cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down 2 inches apart on waxed paper-lined baking sheets. Curve ends to form crescents. Cover and freeze.
When firm, transfer to a large resealable plastic freezer bag.
Freeze for up to 4 weeks.
To use Frozen Rolls: Arrange frozen rolls 2-inches apart on baking sheets coated with non-stick cooking spray. Cover and thaw in the refrigerator overnight.
Let rise in a warm place for 1 hour or until doubled.
Bake at 350°F for 15-17 minutes or until golden brown.
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