Freezer Crescent Rolls

• 2 packages (1/4 ounce each) active dry yeast
• 2 cups warm water (110u0b0 to 115u0b0)
• 1/2 cup butter, softened
• 2/3 cup nonfat dry milk powder
• 1/2 cup sugar
• 1/2 cup mashed potato flakes
• 2 large eggs
• 1-1/2 teaspoons salt
• 6 to 6-1/2 cups all-purpose flour

1. In a large bowl, dissolve yeast in warm water. Add butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn dough onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. circle; cut each into 16 wedges. Roll up wedges from the wide ends. Place on wax paper-lined
4. , point side down; curve to form crescents. Freeze until firm. Transfer to airtight freezer containers; freeze up to 4 weeks.
5. Arrange frozen rolls 2 in. apart on greased
6. . Cover with lightly greased plastic wrap; thaw in the refrigerator overnight. To bake, preheat oven to 350u0b0. Let rolls rise in a warm place until doubled, about 1 hour. Bake until golden brown, 15-17 minutes. Serve warm.

active dry yeast, water, butter, nonfat dry milk powder, sugar, eggs, salt, flour

Taken from www.tasteofhome.com/recipes/freezer-crescent-rolls/ (may not work)