Hi everyone, I've wondered for a long time about these rolls. First, why are they called rolls? Since they are not yeast dough, it seems like a "truth in advertising" issue. Crescents are the basis for many recipes which might be worth trying. But from what I read, there is a trick to working with them. Has someone already written an article about working with crescent dough? I'd be interested in learning how to handle it.
Thanks, Nancy Martin _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
