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.
Roll the dough into a rectangle and give two single folds. Refrigerate overnight before giving the dough a third single fold.
Sheet the dough into a rectangle. Divide it into two strips and cut into even triangles.
Make a small cut at the base of the triangle. Stretch each piece slightly prior to rolling the croissant.
Place the rolled croissants on sheet pan, four rows by five. Lightly egg wash the croissants, and proof. Egg wash again before baking.
Bake at 356ﾰF for about 6 to 7 minutes.