Refrigerator Potato Rolls

•2 cups very warm water

•1/4 cup instant mashed potato flakes

•1/2 cup sugar

•1 tablespoon salt

•2 eggs, beaten

•1/2 cup butter, softened

•2 tablespoons instant yeast

•6 - 6 1/2 cups flour

1.Stir together the water, potato flakes and sugar.

2.Add eggs, softened butter, and yeast mixed with 3 cups flour.

3.Beat with mixer on high speed.

4.Add remaining flour 1/2 cup at a time, until dough can be easily handled. Knead well.

5.Place in a greased, covered bowl in the refrigerator for at least two hours or overnight.

6.Divide dough into four equal portions, and roll each piece into a circle on a buttered surface. 

7.Cut each circle into 8 wedges; roll each wedge to form a crescent.

8.Let rise in a warm place until doubled in size, at least one hour. 

9.Bake at 375°F for 12 -15 minutes.

 Yield: 32 dinner rolls

Cinnamon Bun Variation:

1.To make cinnamon buns, divide the dough into two portions.

2.Roll each into a large rectangle and spread liberally with softened butter.

3.Spread each rectangle with 1/2 cup (packed) brown sugar, 1 teaspoon cinnamon and 1/2 cup raisins (optional).

4.Roll as for jelly roll, starting at long edge.

5.Seal edges and slice into 1 1/4 inch slices and place on greased pans.

6.Bake at 350 degrees F. for about 20-25 minutes, or until golden brown.

7.Remove from pans while warm and frost.