Next on the list of things to bake with Heritage Wheat was crescent rolls. I missed these holiday staples during the 17 years of gluten exile! I tried a recipe from the internet (I should know better by now, but it had good ratings, and the reviews didn’t change the recipe, but alas), they were horrible. The whole lot went in the trash bin. The next day, after some research and soul searching, I selected a milk bread recipe from Paul Hollywood’s 100 Great Breads book. Rather than forming the loaves as in the recipe, I divided the dough in two, rolled each half into a thin circle, spread the circle with butter, and used a pizza cutter to make 12 slices. I then rolled each slice from the thick end to the tip, tucked the tip under, and placed it on parchment paper for the second proof. I baked per the recipe, and the rolls came out wonderfully! My family agreed, as the batch didn’t last long.