Bread-Bakers v102.n001.14

Hi, Jeff.

Cook's Magazine had a crescent roll recipe last month that discussed making 
them brown and serve.  Basically, they did all the rising and 
manipulations. But they only baked the rolls for 3 to 5 minutes, before 
they got brown. Let them cool and then freeze them. When you need them, 
then defrost them and bake them the rest of the time required by the recipe.

Hope that this helps,
Marie