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1
Add ingredients in the order recommended for your bread machine. Use the DOUGH cycle.
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2
When done, remove from bread machine pan and transfer to a greased bowl. Cover and refrigerate for 30 minutes.
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3
Place the dough onto a lightly floured surface and roll into a 15 x 12-inch rectangle.
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4
With the long side towards you, cover 2/3 of the dough with the thin slices of butter.
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5
Fold UNBUTTERED third of dough over the center buttered third, then fold again - over the remaining buttered third.
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6
Seal ends and long side of dough. Place on a lightly greased cookie sheet. Cover with plastic wrap and refrigerate for 30 minutes.
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7
Place dough on a lightly floured surface with the short side towards you. Roll out into a 15 x 12-inch rectangle.
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8
Fold in thirds, folding from end to end. Place back onto greased cookie sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. The longer the refrigeration time the flakier the croissants.
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9
Place dough on lightly floured surface, with short side towards you. Roll out into a 15 x 12-inch rectangle.
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10
Cut rectangle into thirds, both crosswise and lengthwise. Then cut each section in half diagonally to form 18 triangles.
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11
Roll each triangle up starting at wide end to form crescent shape.
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12
Place croissants on greased cookie sheet, curving ends so they almost touch.
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13
Brush or spray lightly with water. Cover and let rise in a warm place for 30-50 min or until double in size.
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14
Brush croissants with slightly beaten egg white. Bake in preheated 375u00b0 oven for 15-20 minutes or until golden brown.
