2 c. warm water
2/3 c. dry instant milk
1/2 c. butter
1 T. dry yeast
1/2 c. sugar
1/2 c. dry instant mashed potatoes
1 1/2 t. salt
2 eggs
4-5 c. flour
Mix ingredients by hand in order given. Knead for about 8 minutes. Let raise once until double in volume. Punch down and turn out on a floured borard or pasty cloth. Divide in two and roll into a 10" circle. Brush with melted butter. Cut each circle of dough into about 18 triangles. Start at the widest end and roll each one in a crescent roll fashion. Place on a greased baking sheet with the point on the bottom of each roll. cover well with plastic wrap and freeze until ready to use. Remove from the freezer about three hours before you wish to bake them. They may also be thawed overnight in the fridge. Makes about three dozen. Bake at 375 for 12-15 minutes.
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