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1
Place first 5 ingredients inside the bread pan.
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2
Add water.
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3
Close cover and place dry yeast into the yeast holder.
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4
SELECT: BASIC DOUGH MODE.
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5
Press start.
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6
Place dough in greased bowl.
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7
Cover.
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8
Rest the dough in fridge for 30 minutes.
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9
Roll 5 oz of chilled butter between two sheets of waxed paper into a 8 x 7 inch rectangle.
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10
Place back in the refrigerator.
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11
Chill at least 1 hour.
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12
Roll out the dough on a lightly floured surface into a 10x10 1/2 inches rectangle.
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13
Place the rolled out butter over two-thirds of the dough.
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14
Fold the third without butter over the center third.
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15
Fold the remaining third on top.
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16
Seal edges.
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17
Rest the dough in the refrigerator for 20 to 30 minutes.
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18
Fold into thirds.
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19
Wrap and place into refrigerator for 20 to 30 minutes.
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20
Fold and roll twice more.
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21
Wrap and chill after each rolling.
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22
After the final folding, chill several hours or overnight.
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23
Cut dough crosswise into thirds.
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24
Cut each third in thirds.
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25
cut each diagonally to form two triangles.
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26
Roll up each triangle loosely, starting from the side oposite the point.
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27
Curve ends.
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28
Place seam side down on a greased baking pan.
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29
Bake in 375F (190C).
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30
oven for 10 to 15 minutes or until golden brown.
