• Note: This dough should be chilled at least 15 minutes before baking.

Making the crescent dough

• Baking temperature - 350° F. You will need to use a baking sheet with sides since some butter will melt out of the rolls.
• Cut the cold butter into small cubes or you can grate the butter. Rechill the butter while prepping the other ingredients.
• In a large bowl add all the flour, cottage cheese, and chilled butter cubes and mix with a heavy spoon until roughly combined.
• Pour the dough out on a lightly floured surface. With your hands gather the dough up and form into a large round disk.

  Divide the dough into two equal portions, wrap in plastic, and chill until firm about 15 minutes, or you can chill the dough overnight. Chilling the dough will help keep the butter from melting out of the dough when baked.
• On a lightly floured surface roll each dough portion into a ⅛" thick circle about 10-12 inches.
• Cut the dough circle into quarters, then cut each quarter into four smaller triangles. Roll each small wedge starting at the widest part and place each crescent on a rimmed cookie sheet, seam side down.
• Bake for 30 - 35 minutes at 350 degrees F., until lightly browned. When done move the rolls to a cooling rack.

Making the almond icing - optional

• In a small bowl add the sifted powdered sugar, milk and almond extract. Add additional milk if the icing is too thick.
• Leave the rolls on the cooling rack and place a piece of parchment or wax paper under the rack. With a fork, drizzle the icing over the rolls.
• These rolls are best eaten the day they are made. Store any leftover rolls in an airtight container.