Canned crescent rolls were a special treat when I was a kid, but having eaten them again recently, I'm not nearly as impressed. They're fun to roll and taste pretty decent straight from the oven, but if they cool off even just the slightest, they quickly become dry and pretty flavorless. No wonder we were always stuffing them with peanut butter and chocolate as kids!
On the flip side, homemade crescent rolls are a commitment. They're not difficult to make, per se, but, thanks to two rounds of rises, it's at least two to three hours before you're breaking into a warm roll. My goal was to create a crescent roll that fell somewhere in between the two: entirely homemade, but almost as easy as popping open a can. And that's exactly where this recipe comes in.
from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/2Kqdemk
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