Sheet the dough into a square. Place the square of softened, but still cold butter on the dough, and fold the dough over the butter. Return to the cooler.
croissants-step-two
Roll the dough into a rectangle and give two single folds. Refrigerate overnight before giving the dough a third single fold.
croissants-step-three
Sheet the dough into a rectangle. Divide it into two strips and cut into even triangles.
croissants-step-four
Make a small cut at the base of the triangle. Stretch each piece slightly prior to rolling the croissant.
croissants-step-five
Place the rolled croissants on sheet pan, four rows by five. Lightly egg wash the croissants, and proof. Egg wash again before baking.
