Wayne Gisslen

Crescent Rolls

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Scale dough into 20-ounce (560-g) units.
  2. After rounding and benching, flatten the dough and roll it out into a circle 12 inches (30 cm) across.
  3. With a pastry wheel, cut the dough circle into 12 equal wedges or triangles. (Alternative method: For large quantities of dough, roll it out into a rectangle and cut like croissant dough. See Fig. 32.19 .)

  4. Roll the triangles into crescents using the same technique as for croissants (see Fig. 32.19 ).

    Note: If using soft roll dough, brush the dough with butter before cutting it into triangles. Do not use any fat with hard roll doughs.