Crescent Rolls

12 comments

Appears in Cook's Illustrated November/December 2001

These rich, buttery rolls can be prebaked, frozen, and then heated just before serving.

SERVES Makes 16 rolls

TIME 1½ hours, plus 3¾ hours rising and 14 hours chilling

Crescent Rolls

WHY THIS RECIPE WORKS

In search of a rich, tender, flaky crescent roll recipe that could fit into a hectic schedule, we found that using skim milk added flavor without heaviness and chilling the dough overnight led to crisp and flaky baked rolls. The resilient d...

Print