Refrigerator Potato Rolls

With all the great soup recipes out there in blogland, I'm thinking we need some yummy rolls to go with them. These buns have been a family favorite for many years...more than I care to count! The original recipe was from the "Favorite Recipes From Gals With God Fellowship' of Greendale MB Church...1983 edition. My mom-in-law made the bestt Zwiebach (traditional Mennonite double-decker buns); these refrigerator rolls became my trademark since I couldn't bake Zwiebach that compared to Grandma's. 
 

Refrigerator Potato Rolls

• 2 cups very warm water
• 1/4 cup potato flakes (instant mashed potatoes)
• 2 Tablespoons yeast (instant, fast rising)
• 1/2 cup sugar
• 1 Tablespoon salt
• 2 eggs beaten
• 1/2 cup butter (or margarine)
• 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 a kneadable dough is obtained. 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 board.  
7. Cut each circle into 8 wedges and roll up to form crescents.  
8. Let rise until doubled in size (at least one hour).  
9. Bake at 375 degrees F. for 12 -15 minutes.

Here are a few hints:

• Don't bother with a single recipe! They will be gone in no time, so I always do a double or triple batch. I have a Bosch mixer which definitely helps with the mixing...I hardly touch the dough.
• This recipe is good for weekends when you are expecting company. Take out 1/2 of the dough at a time and have fresh buns several days in a row. Fresh-baked buns & a clean kitchen..how nice is that?
• This dough can be refrigerated for one to three days.
• I often make half the dough into cinnamon buns.

*Cinnamon Bun variation...To make cinnamon buns, divide the dough into 2 portions. Roll each into a large rectangle. Spread liberally with softened butter. Spread each rectangle with 1/2 cup (packed) brown sugar, 1 teaspoon cinnamon and 1/2 cup raisins (or not, if you don't care for them). Roll as as for jelly roll, starting at long edge. Seal edges and slice into 1 1/4 inch slices and place on greased pans. Bake at 350 degrees F. for about 20 minutes. Remove from pans while warm; frost.