These croissant “rolls” have it all! Crisp and golden on the outside, light and fluffy on the inside. Don’t worry about being too precious with arranging them in the pan, the magic of this laminated dough means they tend to rise as they want to in the oven, making a delectably flaky end result. Adapted from the Yeasted Puff Pastry recipe from my book, <a href="https://food52.com/blog/20005-inside-the-stunning-user-friendly-cookbook-of-the-most-fearless-baker-we-know">The Fearless Baker</a>. For step-by-step images on how to make a regular croissant loaf, plus its <em>other</em> variants (ham and cheese loaf, pain au chocolat loaf), see the <a href="https://food52.com/blog/20493-how-to-make-croissant-loaf-or-croloaf">full article</a>.
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