Freezer Croissant rolls

2 cups warm water
2/3 cup dry instant milk
1/2 cup softened butter
1 Tbsp. dry yeast
1/2 cup sugar
1/2 cup dry instant potatoes
1 ½ tsp. salt
2 eggs
5 to 6 cups flour

Mix all ingredients, except flour, in order given. When mostly mixed (some butter and yeast will still be visible) add flour 1 cup at a time. At 5 cups the dough should be starting to pull away from bowl. Add another ½ to 1 cup flour if needed and then take half the dough and knead a little more on lightly floured surface. Roll into a medium pizza size (not too thin and not too thick) and spread soft butter all over. Cut with a pizza cutter into 12 triangles just like you would a pizza. Roll from large end to tip into a crescent and place on greased baking sheet. Either immediately raise for 1-2 hours or you can freeze them on a greased cookie sheet and place frozen rolls in freezer bags for later use. Remove 3-4 hours before baking to unthaw and raise double in size. I like to speed up the process by placing next to or above a heat source or in the sunlight. Bake at 350° F for 16-20 minutes until very lightly browned. Immediately brush with butter and serve warm!
Makes 24 rolls.