One crescent roll recipe blends 3 cups of unbleached all-purpose flour, 1 1/4 teaspoons of salt, 1 teaspoon of baking powder and 2 teaspoons of instant yeast. It also uses 1 1/4 cups of cold unsalted butter and either 1 1/2 cups of ricotta or 1 cup of sour cream.
In a bowl, whisk the flour, salt, baking powder and yeast. Work in small pats of the cold butter until the mixture becomes unevenly crumbly. Stir in the ricotta cheese or sour cream, and transfer the dough onto a floured surface. Divide the dough in two sections, and pat one half into a hand-shaped square. Roll the square into an 8-inch by 10-inch rectangle.
Starting at one end, fold the rectangle into thirds, flip dough over to reveal the bottom flap and turn the dough at a 90-degree angle. Repeat these steps for the second dough round, and chill both parts for at least 30 minutes before using them. Chill the dough overnight or freeze it for a month, if desired.
Warm one dough piece at a time to room temperature and use a knife to cut the piece in half. Round each corner and roll the dough into a 9-inch circle. Cut six wedges out of the circle and roll up towards the top point. Transfer the rolls to a lightly greased baking sheet, and bend them slightly into crescent shapes. Cover the rolls and let them rest for three hours. Bake the rolls for 20 minutes at 375 degrees Fahrenheit.