Parmesan-Rosemary Crackers

Love to bake these crispy, flavorful crackers.  They are made of yeast dough from a recipe by Martha Stewart in her Baking Handbook. I find that I need to let the dough come to room temperature when it’s removed from the fridge or it will spring back too much to roll.  They need to be rolled very thin to be crisp enough.  Everyone loves them!