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Buttery Crescent Rolls

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Recipe photo courtesy of John Kernick

To make these handsome crescents, roll out the dough, trim it, and then cut into triangles. Stretch each, and roll up, starting at the wide end.

Source: Martha Stewart Living, November 2005
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37
  • bandld
    23 AUG, 2011
    We adore these rolls. We use them for chicken squares, ham & cheese filled croissants, and eat plain with jam or soup. This is the first bread recipe I ever had success with and has never failed me, even in icy New England. Dear k02- Did you weigh or scoop your flour? Knead the dough in your mixer and then butter your bowl and plastic wrap with butter. When it's time to roll, spray or lightly butter your rolling surface- don't use any flour. Though greasy, the dough should respond obediently.
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