7cupsall-purpose flour(more or less depending on dough)
Combine the warm water, dry yeast and sugar in a small bowl. Cover with saran wrap and let sit for 5 minutes, or until the yeast has puffed up.
In a large bowl, combine the eggs, 1/3 cup oil, salt, powdered milk, potato flakes and 1 cup of flour. Add yeast mixture and stir until combined. Using an electric mixer and dough hook or by hand, gradually mix in the remaining 6 cups of flour, 1 cup at a time. You want the dough to be soft and not too sticky. Knead for about 5 minutes.
Cover dough with 1/2 Tablespoon oil and then cover with a cloth and let rise until double in size, about an hour.
Spread butter over a large baking sheet and set aside.
Then punch down the dough and divide into 4. Roll out each dough ball into a circle about 1/8″ thick. Spread the melted butter over the tops of 2 of the circles and then place the other 2 circles on top. You can also get more rolls by not layering the dough. Then cut each circle “sandwich” into 12 triangles (like a pizza). Then starting at the edge, roll each triangle into the center to form a crescent roll. Place the rolls onto the prepared baking sheet. I usually fit 24 rolls per baking sheet. Cover and let rise until double in size, about 1 hour.
Preheat oven to 350°F and then bake for 15 to 20 minutes, or until lightly golden. Brush with melted butter after coming out of the oven.
Making the night before: You can make these up to 18 hours ahead of an event. Simply roll them out and place 24 on a baking sheet. Let sit for 30-60 minutes to rise half way and then cover lightly with foil that has been sprayed with non stick spray. Refrigerate overnight. Then in the morning remove from the fridge and let rise about one hour before baking.Freezing rolls: You can freeze the rolls after they have been baked and cooled. Simply place in a freezer container, then set out to thaw overnight. You can also freeze the rolled dough. Simply place the rolls on the baking sheet (I do 24) and then cover with foil sprayed with non stick spray. Then freeze for up to 3 months. When ready to bake allow to thaw and rise for about 4 to 5 hours. Once they have risen, bake according to directions.