DJS wrote:

A bread machine can't duplicate the flakiness of crescent rolls. If you
want a
truly flaky dough then look up information on the internet on how to
make
croissant dough. Basically it boils down to rolling out the dough
,smearing it
with BUTTER, and then folding it in thirds and then rolling it out
again. This
is repeated several times over the course of several hours. The dough
rests in
the refrigerator in between rollings. Trust me, it takes all day.

*************
Thanks for the heads up on that. I'll either try the phyllo or else
stick
with the ready-made crescent rolls. I did find a croissant dough
recipe
last night at Border's bookstore, so I might give it a shot sometime.
The ingredients weren't expensive, so if it turned into a colossal
failure,
at least it wouldn't be a costly one.

Michael