Croissants (and breakfast sandwiches)

http://allrecipes.com/recipe/croissants/Detail.aspx

Combine:
1 1/4 tsp yeast
3 TBSP warm water (110 degrees)
Allow to stand until creamy and frothy.

Place in mixer bowl:
1 3/4 C all-purpose flour
(I tried substituting 1/4 soy, 1/2 whole wheat, and 1 all-purpose.  It worked but seemed heavier.)

Dissolve:
2 tsp sugar
1 1/2 tsp salt
2/3 C warm milk

Blend milk mixture along with yeast and 2 TBSP oil into flour.

Will also need later:
2/3 C butter
1 egg
1 TBSP water

Knead until smooth.  Cover and let rise until tripled.  Deflate.  Cover and let rise until doubled.  Deflate.  Chill for 20 minutes.

The following I copied directly:

1. Massage butter until pliable, but not soft and oily. Pat dough into a 14 x 8 inch rectangle. Smear butter over top two thirds, leaving 1/4 inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14 x 6 inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14 x 6 inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
2. To shape, roll dough out to a 20 x 5 inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
3. Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

Back to my notes:

This recipe makes for 12 small croissants.  I also have used it to make 6 sandwich sized croissants.  For the sandwich sized, instead of curving gently, I curve the end until they meet and pinch them together.

The baking temp/time seems a little high.  I think I did 450 for about 12 minutes and came out alright.  The bottom gets fairly brown.

To make breakfast sandwiches:
Cook six eggs
Cook six slices of sausage.
Slice cheese

Cut 6 large croissants in half, hamburger style.  Later sausage, cheese, and egg, with the cheese in the middle (to avoid leaking out the center hole).
Wrap individually in plastic wrap and place in ziplock bag to freeze.
To thaw: remove from plastic wrap and wrap in a paper towel.  Place in microwave for 1 minute.  Turn over.  Warm for one more minute (sometimes more).

Using all-purpose flour:

6 large rolls = 30 carbs each

12 small rolls = 15 carbs each