3 tsp active dry yeast
2 cups warm water (110 - 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 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" circle. Cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down, 2 " apart on wax paper lined baking sheets. Curve ends to form crescents. Cover & freeze until firm.
To serve: arrange frozen rolls 2" apart on baking sheet coated with cooking spray. Cover & thaw in refrigerator overnight. Let rise in warm place for 1 hour until doubled. Bake at 350 degrees for 15 - 17 minutes, until golden brown. Serve warm.