Wheat Dough (Rolls, Breads)

In my next life I'd really like to open a bakery and do nothing but bake breads and rolls all day long. I'm sure this stems from a long-time love affair with all things carbohydrate, but recently I can't seem to make enough with dough. Here is my favorite wheat recipe, which I use for bread and rolls.
*2 1/2 c. warm water
*2 TBSP. yeast
*2/3 c. brown sugar
*5 1/2 c. wheat flour
*1/2 c. gluten
*2 tsp. salt
*4 TBSP dry milk (if you use the instant kind, double this)
*2 TBSP. butter
*2 TBSP. vinegar
*1/2 c. potato FLAKES (not buds, pearls, etc.)

In the bowl of a mixer, dissolve yeast in water. Add remaining ingredients and knead (with a dough hook) for 12-15 minutes until the dough pulls away from the sides of bowl. Pull out dough hook, leave dough in bowl and cover with a kitchen towel. Let the dough rise about one hour until double. You will know the dough is ready if you stick your finger in the dough and it leaves an imprint.
Punch the dough down and shape.If you are making bread this will make 2 loaves. Spray pans with cooking spray. Divide dough in half and on a lightly floured surface, roll dough out into a rectangle that is the width of your pan by about 15-18". Starting from the short end, roll tightly like a cinnamon roll. When you get to the end of the roll, pinch the bottom edge/seam down and round off the side edges and place seam-side down in the pan. Cover and let rise to double for about 30 minutes. Bake at 375 until good and golden brown for about 20 minutes. Allow to cool about 5 minutes in pan and remove to cooling racks to finish cooling.
If you are making rolls this will make about 36 rolls. Line baking sheets with parchment paper. Divide dough into 2 oz. portions (about the size of a golf ball). Shape the rolls by pulling the 'sides' of the dough ball down and under to form a ball. Place on baking sheet about 2 inches apart. Cover with a towel and let rise about 30 minutes. Bake at 375 for 15-18 minutes.