Potato Rolls Recipe

Activate yeast. In a small bowl, stir together 2 1/2 cups warm water, 2 Tablespoons yeast, and 1/2 cup sugar. Cover with plastic wrap and let sit 5 minutes, or until foamy.
Make dough. In the bowl of a stand mixer fitted with a dough hook, stir 2 eggs, 1/3 cup oil, salt, 2/3 cup powdered milk, 2/3 cup potato flakes, and 1 cup flour. Add yeast mixture and stir until combined. Gradually mix in the remaining 6 cups flour, 1 cup at a time. You want the dough to be soft and not too sticky. Knead for about 5 minutes.
1st rise. Cover dough with remaining 1/2 Tablespoon oil. Place a cloth over the bowl and let rise 1 hour, or until doubled in size. To help it rise you can place a bowl of warm water in an oven set to 100°F. Turn the oven off and place the dough inside.
Roll out dough. Punch down the dough and divide into 4 equal balls. Roll each into a circle about 1/8-inch thick. Spread the melted butter over the tops of 2 of the circles and then place the other 2 circles on top.
Shape dough. Cut each circle “sandwich” into 12 triangles (like a pizza). Starting at the long edge, roll each triangle into the center to form a crescent roll.
2nd rise. Butter a large baking sheet. Place the rolls onto the sheet. I usually fit 24 rolls per baking sheet. Cover with a cloth and let rise 1 hour, or until doubled in size.
Bake. Preheat the oven to 350°F. Bake 15 to 20 minutes, or until lightly golden. Brush with melted butter while still hot.