Small Batch Mini Croissants

For the croissant dough

For the butter block

Activate yeast in water & sugar

Combine dry ingredients

Add yeast mixture & melted butter

Mix until smooth

Chill for 30 minutes

Make the butter block and chill

Place butter block in center of dough

Fold dough over, brushing away excess flour

Seal the edges together

Press into dough with rolling pin

Roll dough out to 16"x9"

Fold bottom third over

Repeat rolling & folding process

Roll out to 16"x9", then fold

Chill for 30 min, then repeat the process twice

Chill the dough overnight, then cut in half

Roll first half out to 14"x6" and cut triangles with notches

Roll the croissants up, chill for 30 minutes, then rise at room temp for one hour

Brush with an egg wash and bake!