Flaky Buttery Crescent Rolls
Awhile back, I did a quick poll on our Facebook page asking readers for their preference in crescent rolls: Crisp/flaky... or soft/yeasty? And guess what, dear readers? You were split right down the middle, with half going for a soft yeast roll that unravels into a buttery strip; and half preferring a crisper, baking powder-based roll, one that shatters apart into buttery shards and flakes when you bite into it. "Hmmm," I thought to myself. "Wonder if we can have it both ways?" And the…
Zena Russell Hill