I posted this recipe some time ago because I thought the ingredients would yield a tender roll (any bread recipe with eggs, butter and potato flakes should yield a tender roll). Since that post I have actually made these rolls, twice. In the original recipe it does not call for a rise, let alone two rises, but my knowledge of bread says that allowing the dough to rise gives the finished product better taste. I just did the recipe again last night and baked about 6 of the rolls (mainly because my daughter said she'd been waiting to try them ever since I talked about making a batch!). They were delicious, with a light, tender crumb. So I'm changing the original recipe to reflect what I did.
3 teaspoons active dry yeast 2 cups warm water 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 teaspoon 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 but soft dough. NOTE: Less flour is better than adding too much. If your dough is too tacky, you can always add more flour, but if you've added too much flour. . .Yuck! Turn dough into a large, greased bowl--not metal. Spray a piece of plastic wrap with oil and cover the top of the bowl. Set in a warm spot for 1 1/2 hours or until dough is double. Scrape dough out onto a good layer of flour only if it is feeling too sticky, knead it around a couple of times and place back into greased bowl and top with greased plastic wrap. Let it rise again until doubled.
Turn out onto lightly floured surface (Sil-pat works great for this!) Divide dough in half. Roll each portion into a 12-inch circle; cut each circle into 16 wedges (pizza cuter works great for this). Roll up wedges from the wide end and place point side down 2 inches apart on a waxed paper-lined baking sheets or greased cookie sheets. Curve ends to form crescent shape. Place rolls in freezer for 30-40 minutes, then quickly transfer off the cookie sheets and into ziploc freezer bags.
To use Frozen Freezer Rolls:
Arrange frozen rolls 2 inches apart on baking sheets coated with nonstick cooking spray. Cover with greased plastic wrap 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.