COOL RISE ROLLS(good dough for everything)

this is my (great) Aunt Evelyn Atkinson's recipe - the best cook EVER!!!
5 to 6 cups flour(added at various times
2 TBSP dry yeast
1/2 cup sugar
2/3 cup dry powdered milk
1/2 tsp. salt
1/2 cup oil
1 1/2 cup hottest tap water
2 eggs
2 to 3 TBSP oil(not to put IN dough)
Place in large mixing bowl in the order listed: 2 cups flour, yeast, sugar, powdered milk, & salt. In a 2 cup measuring cup pour in 1/2 cup oil and 1 1/2 cups of hottest tap water. Add all at once to the dry ingredients and beat until well blended and smooth. Add eggs and 1 cup flour. Mix well. Add 2 cups flour and mix well. You may need to add more flour at this point, 1/4 cup at a time until you have a soft smooth dough that is not overly sticky. Take a large piece of saran wrap (about 2 ft. long) and pour about 2 TBSP oil on it and smear around.(I spray it with cooking spray). Place the dough on the saran wrap and coat the dough with the oil and then fold the saran wrap over the dough. Let rest for 20-30 minutes. Punch the dough down and divide the dough into 3 even pieces. On an oiled or floured surface, roll each piece of dough into a 10 inch circle about 1/2 inch thick. Cut each circle into 7 pieces like cutting a pie. Then roll each piece starting at the widest edge to form a crescent roll. Place on a greased cookie sheet. Makes 24 rolls. (You can shape the dough in any other roll shape you choose, including: bread sticks, cinnamon rolls, pizza crust, etc.
Now you can either cover the rolls with that same piece of saran wrap and place them in the refrigerator to bake within the next 24 hours OR put them in the freezer to use in the next month OR let them rise for about 20 minutes and bake immediately. Bake at 375 for 15 -17 minutes. If you put them in the refrigerator to bake later: when you take them out of the refrigerator, remove the saran wrap, let them sit while the oven preheats, and then bake as directed above. If they were in the freezer- thaw and let rise(3 hours on the counter OR 8 hours in the refrigerator) and then bake. This recipe can be made into 3 loaves and frozen to be used as you would any frozen bread dough.
Sometimes Evelyn would add 1/4 tsp. ginger & 1 cup leftover mashed potatoes instead of the powdered milk.
NOTE: this was Evelyn's creation. She experimented with various modifications until she got it just right. This dough can be used to make everything!!!