3 tsp. active dry yeast
2 cups warm water (110 to 115 degrees)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
1 1/2 tsp salt
6 to 6 1/2 cups all-purpose flour
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 (for this I used my mom's heavy duty Kitchen aid mixer. I love that mixer).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 (pizza cutter works great for this). Roll up wedges from the wide end and place point side down 2 inches apart on waxed paper-lined baking sheets. Curve ends to form crescent shape.
To use Frozen Freezer Rolls:
Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray. Cover and thaw in refrigerator overnight.Let rise in a warm place for 1 hour or until doubled. Bake at 350 for 15-17 minutes or until golden brown.
use your browser's print function to print this recipe