Select the BASIC DOUGH program.
Ingredients (Yield 18)
Bread flour 16 oz. (3 1/4 C) Dry yeast 2 tsp
Sugar 2 TBSP Butter or margarine,chilled for folding
in the dough		 7 oz.
Dry milk 3 TBSP Egg, beaten for brushing on top 1
Salt 1 1/2 tsp    
Water 8 fl.oz. (1 C)    
Butter or margarine 2 TBSP    

Method
1. Make the dough using the BASIC DOUGH program.
2. Place the dough in a greased bowl. Cover. Rest the dough in the refrigerator for 30 minutes.
3. Roll 7 oz. of chilled butter between two sheets of waxed paper into a 10X7 inch rectangle.
Place back in the refrigerator. Chill at least 1 hour.
4. Roll out the dough on a lightly floured surface into a 12 inch square.
5. Place the rolled out butter over two-thirds of the dough.
Fold the third without butter over the center third.
6. Fold the remaining third on top. Seal edges. Rest the dough in the refrigerator for 20 to 30 minutes.
7. Place the dough at right angles to the previous position in #5.
Roll out into 12 inch square. Fold into thirds. Wrap and place into refrigerator for 20 to 30 minutes.
Fold and roll twice more. Wrap and chill after each rolling. After the final folding, chill several hours or overnight.
8. Cut dough crosswise into thirds. Cut each third in thirds.
Cut each third diagonally to form two triangles.
9. Roll up each triangle loosely, starting from the side opposite the point. Curve ends.
10. Place seam side down on a greased baking pan.
Spray water on top. Proof at 90°F for 30 to 50 minutes or until nearly doubled.
11. Brush with beaten egg. Bake in 375°F oven for 10 to 15 minutes or until golden brown.