In large bowl, dissolve yeast in warm water and let it sit for 5 minutes. Add the softened butter, dry milk powder, sugar, potato flakes, eggs, salt, and 2 cups of flour. Beat until smooth with whisk or paddle on your mixer.
Using a stand mixer with a dough hook, add remaining flour 1 cup at a time until the dough pulls away from the sides. Knead for 5-6 minutes to form a firm dough.
Shape the dough into a ball. Grease a large bowl and place dough ball in the bowl rolling the top in oil. Cover with a clean towel or plastic wrap.
Allow the dough to rise in a warm place for about 1 hour or until dough has doubled in size.
Punch down the dough and separate the into two balls.
On a lightly floured surface, roll the dough into two 14 inch wide circles and cut each circle into 12 wedges with a pizza cutter.
Roll up wedges, starting at widest end first, to form a crescent shape.
Place crescent rolls on a parchment or silicone lined baking sheet, cover, and let the rolls rise for 30 minutes in a warm place. Preheat your oven to 350 degrees during this time. This is a short rise because they will get bigger as they bake.
Bake at 350 degrees for 15-17 minutes or until golden brown. Remove from the oven and brush with melted butter on the tops while they are hot. Serve warm.