True crescent rolls are made with a process that produces many thin layers of butter and dough and are quite like little croissants, light in texture, flaky and buttery. My Aunt Josephine's recipe, has the same look, but has a slightly different feel to the dough. They're soft, buttery and very tasty, but have a texture that is more like a fluffy dinner roll than a flaky croissant. They're easy to split and spread with butter, honey or jam, and are great for sopping up things like cranberry sauce and turkey gravy during Thanksgiving dinner. They will also keep well for a day or two, so you can make them a day in advance and store them in an airtight container, reheating them before serving, the next day.