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Crescent Rolls

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Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
  1. Scale the dough into 16–20-oz (450–575 g) units. Round and relax the units.
  2. Flatten the dough and roll out into 12-in. (30 cm) circles.
  3. With a pastry wheel, cut each dough circle into 12 equal wedges or triangles. (Alternative method: For large quantities of dough, roll out into a rectangle and cut like croissant dough.)
  4. Roll the triangles into crescents using the same technique as for croissants. The rolls may be either left as straight sticks or bent into crescents.
  5. Proof. Wash with water and, if desired, sprinkle with poppy seeds, caraway seeds, sesame seeds, or coarse salt. Bake with steam.

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