Cheese and dill croissants

Once, when I tried making these crescent rolls for the first time, I added too much flour at the beginning. The dough turned out quite tough, and in the end, the rolls were hard enough to break windows, not to eat. After that, I realized that you shouldn’t rush with the flour for this dough – it’s better to keep it soft at first and then see how much more you need at the end. Since then,… EN: View full recipe: Cheese and dill croissants