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from 12-inch end. Fold other end over to make about 12 x 6-inch rectangle. Turn 1/4 turn. Roll again to 18 x 12inch rectangle. Fold up into thirds again. Place in plastic bag and refrigerate at least 4 hours or overnight.
4. When ready to shape, roll chilled dough to 15 x 12-inch rectangle. Cut into 3 strips 4-inches wide down 12-inch side. Then cut crosswise into 5-inch each in half on diagonal to form 18 triangles. Make a 172inch slit at wide end of each triangle. Roll up each starting with slit wide end and rolling toward tip. Place on lightly greased baking sheet with tip tucked under and curling end to almost meet.
5. Cover and let rise in warm place until doubled in size, about 1 hour. Carefully brush with beaten egg6.
Bake in preheated 425 degrees oven for 12 to 15 minutes.
18 croissants.
Tips:
• Croissants can be frozen after shaping in step 3. Place on waxed paper-lined baking sheet until frozen. Transfer frozen rolls to plastic freezer bag. To use, plade on baking sheet and allow to thaw and rise, about 4 hours at room temperature or 6 to 8 hours at 60 to 65 degrees. Bake as directed.
• When rolling dough be careful to not break through dough with butter pieces. If the butter becomes too soft, return dough to refrigerator or freezer to chill.
• Regular milk can be substituted for water and dry milk powder.
Nutrition Info Croissant: 134 calories, 3 g protein, 6 g fat, 18 g carbohydrate, 182 mg sodium, 26 mg cholesterol.
Dietary Exchange: 1 bread, 1 fat.
87.0%