Croissants

1

Following the instruction manual, prepare the dough using the ingredients listed.

2

Remove the dough from the baking pan. Place in a greased bowl and cover with plastic wrap. Place in refrigerator and allow to rest 30 minutes for the 2-lb. breadmaker or 20 minutes for the 1-lb. breadmaker.

3

Roll dough into a rectangle. For 2-lb. breadmaker, roll dough into 20 inch x 14 inch rectangle on a lightly floured surface, use 1/3 cup of the softened butter and butter 2/3 of the dough while leaving 1/3 unbuttered. For 1-lb. breadmaker, roll dough into 1/4 inch thick rectangle, use about 1/3 cup of the softened butter and butter 2/3 of the dough while leaving 1/3 unbuttered.

4
Fold dough into thirds and repeat step 3 twice more. Add flour to rolling surface as needed to prevent the dough from sticking. Cover completely with plastic wrap and place in refrigerator for 1 to 2 hours or overnight for 2-lb. breadmaker or 20 minutes for 1-lb. breadmaker.

5

Cut dough into triangles. For 2-lb. breadmaker, cut the dough into thirds and roll each piece into 1/4 inch in thickness, then cut into 8 triangles. The base of each triangle should be about 3-1/2 inch wide. For 1-lb. breadmaker, roll dough into 1/4 inch in thickness and cut dough into 12 triangles. The base of each triangle should be about 5 inches.

6

Roll each triangle loosely starting from the base, lay with seam side down. Curve the ends.

7

Place on greased baking sheet. Allow to rise for 40 to 50 minutes or until size doubles.

8

Brush lightly with egg glaze.

9

Bake in an oven. For 2-lb. breadmaker, preheat oven to 375°F and bake for 10 to 15 minutes, or until golden brown and flaky. For 1-lb. breadmaker, preheat oven to 375°F to 400°F and bake for 13 to 15 minutes.