I've always wished I could make these. I am printing the recipe out as I write, and I will make them for Christmas for sure! Looking at the combination of baking powder and yeast is making me wonder if some of the other companies that make croissants such as Dunkin' Donuts, Au Bon Pain, and Peppridge Farm are using that combination too. It would explain my chronic confusion as to what I'm eating! I still use Julia Child's Mastering the Art of French Cooking recipe for croissants--it takes three days to make them, but with chocolate or lobster newburg, they are wonderful too. And I've never been able to shape them the way you do here. So for croissant dinner rolls, I'll use this and save the Julia Child recipe for large chocolate or apple-filled croissants and use these when I need a dinner roll. Remember, these aren't croissants - they're crescent rolls, which are less complicated. Croissants are usually made with a laminated (butter-layered) dough like this one, but with many more "turns" - they're more involved to make. I think you might find these quite a bit simpler than Julia's recipe! :) PJH

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