easier-extra-flaky-homemade-crescent-rolls
If there’s one roll that disappears first, it’s a warm, buttery crescent. These are soft, layered, and genuinely doable—no all-day lamination. We use quick folds and short freezer rests to lock in flaky layers, so they bake up golden and tender for your holiday table or Sunday roast.
Ingredients
0.25 cup very warm water but not boiling water
0.75 cup warm milk not boiling
8 tablespoons salted butter
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