Plain Croissants

Roll out the dough into a rectangle 10 inches (25 cm) wide and about ⅛ inch (3 mm) thick. The length depends on the amount of dough used (a).

Cut the rectangle into triangles (b). Special roller cutters that do this quickly are available.

Place one of the triangles on the bench in front of you. Stretch the back corners outward slightly, as shown by the arrows (c).

Begin to roll the dough toward the point (d).

Stretch the point of the triangle slightly as you roll it up (e).

Finish rolling the dough (f).

Bend the roll into a crescent shape. The point of the triangle must face the inside of the crescent and be tucked under the roll so it won’t pop up during baking (g).