-Roll dough into a square and turn so diamond shaped. place butter in middle and fold over the cornered edges of the dough to create another square. seal and flip over.
-Pound the dough with a rolling pin. roll into a rectangle (DO NOT roll over the ends or the butter will come oozing out) fold into third (like folding a piece of paper to put in a envelope)
-Pound with rolling pin and roll into a rectangle again, do not roll over ends.
-Fold the two ends in and then fold like a book so you end up with 4 layers and the end kind of looks like a W.
-chill 1 hour
-Roll into rectangle, fold in thirds and roll again. end in book fold. Chill 1 hour.
-repeat step above 2 more times (I'm warning you the dough becomes very difficult to roll!)
-Chill 8 hours (but no longer than 18 hours)
-Roll out dough thin and cut into triangles. roll up the triangles tight, starting with the wide end. place on a pan with the tail down, cover and let rise 1-2 hours

Chocolate Croissants: roll up a piece of chocolate in the triangles.