Mini Butter Croissants

Instructions

1. In a small bowl, gently stir together the water and the yeast. Set aside for 5 minutes.
2. In the bowl of a stand mixer, stir together the flour, sugar, and salt. Fit the mixer with the dough hook attachment, and add the milk and the yeast mixture. Mix on medium-low speed just until the ingredients form a ball. 
3. Transfer the dough to a lightly-floured work surface. Knead for about 5 minutes, until the dough is smooth and a bit firm. 
4. Grease a large bowl with nonstick cooking spray, and place the ball of dough inside. Cover in plastic wrap and let rise for one hour at room temperature, then transfer to the refrigerator to rise for another 30 minutes. 
5. Lightly dust a work surface with flour. Roll the dough out to a rectangle roughly 9 by 15 inches (23 by 38 cm). Let the dough rest for 5 minutes.
6. While the dough is resting, form the butter into a flat rectangle roughly 5 by 7 inches (8 by 12 cm). If your butter comes in sticks, cut each into 4 long strips, then place them on their sides, long sides touching. Place them between two sheets of wax paper and roll them together. If the butter becomes too warm, chill for several minutes before continuing.
7. Facing one short end of the bread dough, place the rectangle of butter on the third of the dough closest to you. Bring the third of the dough furthest from you down into the middle, then bring the lower third with the butter and fold it up on top, as if you were folding a business letter (see image). Press the sides and seam to seal, then roll the dough lengthwise into a rectangle roughly 10 inches by 14 inches (25 by 35 cm). Fold it in thirds again. Cover loosely with plastic wrap and chill uncovered in the refrigerator for 10 minutes. 
8. Repeat the rolling and folding again, then chill the dough another ten minutes. Repeat the rolling and folding for a fourth time. Dust the dough with flour, then wrap in plastic wrap and place inside a gallon-size zip-top plastic bag, and refrigerate for 24 hours. 
9. Remove the dough from the refrigerator and its wrappings. Divide the dough in half. Rewrap one half and return it to the refrigerator. Roll the remaining half of the dough to a rectangle 12 inches by 15 inches (30 by 38 cm). Trim all sides so that the edges are straight. 
10. Using a sharp chef's knife or pizza cutter, cut the dough in half lengthwise, then cut each half in half, so you have four strips. Cut each strip into triangles that are 3 inches from tip to base and 5 inches across at the base. The triangles will alternate base and tip along the length of the dough. 
11. When all triangles are cut, roll them into crescents, starting with the base, and rolling toward the tip. 
12. Line two baking sheets with silicone baking mats. Arrange each croissant so that the point is on the bottom of each roll. 
13. Beat the egg with the tablespoon of water. Use a pastry brush to gently brush each croissant with the egg mixture. Set the baking sheets aside to let the croissants rise, uncovered, for 2 hours.
14. Repeat with the second half of the dough in the refrigerator. 
15. Twenty minutes before baking, preheat your oven to 400 degrees F (220 degrees C). Bake the croissants for 10 to 15 minutes, until golden brown all over. Cool on a wire rack, and serve warm or at room temperature.