Croissants

Here is a link to a recipe from AllRecipes.com

It is a bit quicker than the following recipe, so I am linking to their page as well.

http://www.allrecipes.com/recipe/6916/croissants/

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Here is another recipe

1. Combine the following ingredients
   • 3 3/4 AP flour
   • 2 tsp salt
   • 1/3 C sugar
   • 2 TBL yeast
2. Blend dry ingredients, and drizzle in 1 cup cold milk
3. 1 C milk – more if required for flour to start pulling into a ball
4. Wrap dough ball in plastic wrap
   Let rest at room temperature for 60 minutes,
   Then refrigerate overnight (at least 8 hours)
5. Flatten out to about 1/2 inch thickness
6. Five sticks of butter – Wrap butter in plastic and beat with rolling pin till flattened and one large sheet
7. Refrigerate the butter, along with the dough, overnight
8. Next morning, roll the flour into a square
9. Flatten the cold butter to cover half of the square
10. Fold sides of dough in
    – stretch if necessary to cover butter (1 butter layer)
11. Flatten the “dough sandwich” till it is about twice its current size
12. Fold in thirds, and pound to flatten again (3 layers)
13. Use pastry brush to remove excess flour
14. Fold in thirds the other way, and pound to flatten (9 layers)
15. Use pastry brush to remove excess flour
16. Fold in thirds, the other way, but don’t pound yet (27 layers)
17. Wrap in plastic, and refrigerate  for one hour
18. Remove from fridge, and pound to flatten
19. Fold in thirds again, and pound to flatten  (82 layers)
20. Fold in thirds again, but do not pound yet (243 layers)
21. Wrap in plastic, and refrigerate for another hour
22. Remove from fridge, and pound to flatten
23. Fold in thirds again, and pound to flatten  (729 layers)
24. Roll out flat into a square approx 20 x 15 inches
25. Using a pizza cutter, cut the square in half to make two 10 x 15 pieces
26. Cut the 10 x 15 pieces into 5 x 5 squares
27. Cut at an angle across the points of each square, to make a crosshatch with the outside edge being about 5 inches wide and the point being 5 inches high
28. Stretch gently to make a triangle about 5 x 20 inches
29. Roll the triangle up, starting with the wide end, and ending at the point
30. Put on a baking sheet leaving space between each piece
31. Brush with egg wash (1 egg plus 1 tsp water plus 1/2 tsp salt)
32. Let rise about three hours
33. Preheat oven to 40 and bake 12-15 minutes, rotating at the 10 minute mark