Feather Light rolls

 1 Tablespoon Dry yeast

1 Tablespoon sugar 

1/3 Hot tap water

1/2 cup sugar

1/2 cup Margarine (no butter) softened

3/4 teaspoon salt

1/2 cup instant mashed potatoes

1 cup boiled milk

3 eggs

3 to 4 cups of flour

Mix first three ingredients in a small bowl and set aside and let stand until room temp and raised.  In a mixer begin mixing sugar, softened margarine, salt, and instant mashed potatoes. Boil milk just to where it begins to bubble on the sides.  Slowly add milk to mixer.  Add raised and room temp yeast to mixer.  Beat 3 eggs and snowy add to mixer.  Begin by putting a cup of flour at a time into mixer at a slow speed.  I usually change my blade at this time to more of a kneading blade.  Keep adding flour till it does not stick to sides.  Knead well.

Grease large bowl. Put dough into greased bowl, cover with a dish towel and put in refrigerator over night.  (I have made this in the morning when in a crunch)  

In the morning pull out of refrigerator and let sit at room temp for 2 hours.  

Sprinkle counter or cutting mat with flour.  Cut ball of dough in half.  Roll out dough to look like a pizza around 16 inches.  I use a pizza cutter and cut like a pizza.  I usually get about 16 slices.  Roll up slices at the large end to make a crescent roll.  Place rolls onto greased cookie sheet.  Cover with light towel and let raise for 4 to 5 hours.

Bake at 325 degrees for 10 minutes.  They will just be a light golden brown.  When out brush with melted butter.  Serve and enjoy.