Freezer Crescent Rolls

FREEZER CRESCENT ROLLS

3 tsp. active dry yeast
2 cups warm water (110 degrees 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
2 eggs
1 1/2 tsp. salt
6 to 6 1/2 cups 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 to 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 cooking spray. Cover and thaw in the refrigerator overnight. Let rise in a warm place for 1 hour or until doubled. Bake at 350 degrees for 15 to 17 minutes or until golden brown. Serve warm. Makes 32 rolls.