Just use the self rising flour in place of the all purpose flour and remove the baking powder and salt. You should be on your way to crescent rolls. I would not recommend chilling after the 3-4 hours rise as you suggest. Yes, this dough has layers just as blitz, but blitz is not a yeast dough. In addition to the layers, the yeast helps to the leaven the crescent rolls. Plus, the addition of yeast changes the texture (more soft). Yes, you may try baking at 400 degrees, but watch it carefully. They may brown too quickly. In addition, they may puff up beautifully! Elisabeth@KAF

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