Ingredients
- 3 1/4 teaspoons active dry yeast (do not use quick rise or bread machine yeast)
- 2 cups warm water (110 degrees to 115 degrees, or do the baby bottle wrist test)
- 1/2 cup butter, softened
- 2/3 cup nonfat dry milk powder
- 1/2 cup sugar
- 1/2 cup instant mashed potato flakes (do not use mashed potatoes)
- 2 large eggs
- 1 1/2 teaspoons salt
- 6 to 6-1/2 cups all-purpose flour, or as needed
How to Make
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Step 1: In a large bowl dissolve yeast in warm water. Add in soft butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour; using the beater blade beat until smooth. Stir in enough remaining flour to form a firm dough.
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Step 2: Turn onto a heavily floured surface or attach the kneader blade of your heavy duty stand mixer and knead until smooth or by hand on a heavily-floured board for about 10-12 times.
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Step 3: Divide dough in half. Roll each portion into a 12-inch circle. Cut each circle into 16 wedges.
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Step 4: Roll up wedges from the wide ends and place point side down 2 inches apart on waxed paper-lined baking sheets, then curve ends to form crescents. Cover and freeze. When firm transfer to a large resealable plastic freezer bag and freeze for up to 6 weeks.
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Step 5: TO USE FROZEN ROLLS; arrange frozen rolls 2 inches apart on baking sheets coated with cooking spray, then cover with a clean dry tea towel and thaw in the refrigerator overnight. Let rise in a warm place for 1 to 1 1/2 hours or until doubled.
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Step 6: Bake in a preheated 350 degree F oven for 15-17 minutes or until golden brown.
We hope you enjoy this recipe!
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