Published November 1, 2001.
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 dough answered our need for convenience: We found it could be shaped and refrigerated for three days (or prebaked and frozen for one month), then baked right before serving.
When you bake the crescent rolls, make sure the light in the oven is switched off. If the light is on after you shut the oven door, the burst of steam may cause the bulb to crack. You can make the dough up to 4 days ahead of time or even partially bake the rolls and freeze them for longer storage. To do this, begin baking the rolls as instructed, but let them bake at 350 degrees for only 4 minutes, or until the tops and bottoms brown slightly. Remove them from the oven and let cool. Place the partially baked rolls in a single layer inside a zipper-lock bag and freeze. When you’re ready to serve them, defrost at room temperature and place them in a preheated 350-degree oven for 12 to 16 minutes. You can freeze the rolls for up to 1 month.
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